Fish Trip Cafe

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— Caramelised Red Onion & Apple Chutney (makes 4 jars) —

2 tablespoons olive oil

5 red onions (700g), peeled, cored and chopped into small pieces

3 apples (400g), chopped into small cubes

1 cloves garlic, minced

1 red chilli, very finely chopped

1 cinnamon stick

2 bay leaves

200ml balsamic vinegar

100ml red wine vinegar

200g dark brown sugar

A pinch of salt

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Heat the olive oil in large pan and cook the onions over a low heat for about 30 minutes until the onions are golden and sticky.

Add the apples, garlic, chilli, cinnamon stick and bay leaves into the pan, cook for a further 15 minutes.

Remove and discard the cinnamon stick and bay leaves.

Add the balsamic vinegar, white wine vinegar, brown sugar and a pinch of salt. Bring to the boil and simmer until thick, stirring occasionally.

Spoon into sterilised jars and seal. Store unopened in a cool place. The chutney should rest for at least 2 weeks (4 weeks recommended) before opening.