SERVES: one big jar TIME: 1 hr
A classic chutney and one that is super satisfying and easy to make. It’s transeasonal, timeless and guaranteed to pimp up pretty much any savoury dish. Bean burger – suddenly bangs. Vegan cheese wrap – POW POW. Smash it on a baked sweet potato – JHEEZ…
- Slice the onions and the chilli into thin slices and hoss them in the pan with the bay leaves and olive oil. Cook these down for about 20 minutes, stirring continually so the colour is even.
- Once cooked through the onions should be sticky and dark so chuck in the vinegar and sugar and keep simmering for another half an hour until it reduces.
- It should have thickened so transfer it to clean glass jars and leave to cool.
The flavour is probably best after a month being left to fester in it’s deliciousness.