Spiced red onion chutney recipe

Method

1. Heat the oil in a large saucepan over a low-medium heat. Add the onions, salt and bay leaves and cook for 20 mins until softened enough to break with a spoon.
2. Stir in the sugar, vinegars and allspice. Wrap the whole spices in a small square of muslin cloth (or put the cinnamon in loose and use a loose-leaf tea infuser for the star anise and cloves) and add to the pan.
3. Stir well, then reduce the heat to very low and bubble for 35-45 mins, stirring occasionally, until dark, sticky and reduced (a spoon drawn across the bottom of the pan should leave a trail).
4. Remove the bay leaves and spice bag, then spoon into hot sterilised* jars. Screw on the lids and leave to cool completely.

• Tip: You can also make this in a slow-cooker: cook the onions, salt and bay on high for 2-3 hrs, stirring occasionally. Add the rest of the ingredients and cook for another 2-3 hrs until sticky and reduced. The recipe can also be doubled up as needed.

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• The flavour will develop over time: if you can, make the chutney a few weeks before you plan to gift. It will keep for up to 1 year in a cool, dark place. Once opened, store in the fridge for up to 1 month.

• *To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.