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Vickys Caramelised Red Onion Chutney, GF DF EF SF NF You can of course use however many and whatever type of chilli peppers you like or leave them out completely. Whatever you decide you'll end up with a delicious chutney that just begs to be paired with chicken, fish or pork,. Great recipe for Vickys Potato and Vegetable Shapes, GF DF EF SF NF.

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Composition for Vickys Caramelised Red Onion Chutney, GF DF EF SF NF:

You need 7 medium red onions.
Prepare 1 for medium white onion.
Need 2 - medium shallots.
You need 1 of red sweet pepper.
You need 1 for red chilli.
Need 270 ml balsamic vinegar.
Give 50 ml - red wine vinegar.
Prepare 220 grams for brown sugar.
Provide 1 of cinnamon stick.
Require 3 for bay leaves.
Require 1 some rosemary leaves.
Require 10 of crushed black peppercorns.
You need 1 of a good splash of olive oil.

My kids love these cut into shapes, you can even add a little flaked fish or go half potato, half cauliflower for another veggie, cauliflower blends in without them knowing Great recipe for Vickys Savoury Cauliflower 'Rice', GF DF EF SF NF. This is a great alternative to rice and cous cous with much less calories. Great for getting more vegetables into your diet Pizza(capsicum,tomato). Capsicum Pizza Recipe is a thin crust Homemade Pizza Recipe, topped with Tri-Colored Capsicum (bell peppers) and Shredded Cheese and then baked in oven.

Vickys Caramelised Red Onion Chutney, GF DF EF SF NF start cooking:

Chop the white onion and shallots as finely as you can. Chop half of the red onion in bigger pieces and half sliced thinly. This is just for texture.
Heat the oil in a large pan. Throw in the cinnamon, rosemary, pepper and bay leaves, then add all of the onion.
Cook on low for 20 minutes so the onion gets nice and sticky soft.
Add the finely chopped chilli and sweet pepper and cook down a further few minutes.
Add the sugar and stir in to coat the onion, then add the vinegars.
Bring to the boil, then turn down to a simmer and let cook down for an hour and a half stirring now and again.
Total simmer may take up to 2 hours, you're waiting until all of the liquid evaporates and so after the first hour and a half you need to stand over the pan so it doesn't burn as it starts to thicken.
When all the liquid is gone what's left should resemble a thick sticky jam.
Spoon into sterilized jars and let stand sealed for 4 - 6 weeks for the flavour to fully develop. Make in the middle of November to be good for Xmas. Makes enough to fill 5 x 180g jars, indicated above as 5 servings = 1 jar. Great served with cheese and crackers, salads, cold cuts etc.

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