Spanish Caramelised onion Chutney

How to make caramelised Spanish onion chutney

Caramelised Spanish onion chutney Loads of onions and and a hint of garlic. Give them a sauna. Make them sweat. Wilt. Reduce. Caramelize. Lace it with thyme and La Chinata Smoked Paprika and stretch it out with beef bone broth. Spanish onion chutney ideas

Caramelised Onion Chutney Recipe – Sarson’s

Find out how to make homemade caramelised Spanish onion chutney with our easy recipe.

Get inspired by our mouth-watering recipes using Sarson’s Malt Vinegar.

View the full recipe & more here:

Caramelised Spanish onion chutney

. INGREDIENTS 1.5kg Onions 3 tbsp Olive oil 280g Dark brown sugar 200ml Sarson’s Malt Vinegar 3 Garlic cloves, crushed 2 tsp Wholegrain mustard ½ tsp Salt ¼ tsp Paprika

METHOD Peel and slice onions very thinly. Gently heat the oil in large pan with a lid and soften the onions with the lid on.

Stir occasionally to stop them from browning. Stir in 3tbsp of sugar and turn up heat so that the onions caramelise.

They will go a rich brown colour, but don’t let them burn.

Add the rest of sugar, 200ml Sarson’s Malt Vinegar and the remaining ingredients. Simmer for 15 mins until the mixture becomes thick. Spoon into sterilised jars (about 3 x 250ml jars), and leave mature for a couple of weeks.

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Caramelised Onion Chutney Recipe

Caramelised Spanish onion chutney

A quick, easy-to-follow guide showing you how to make Ecklee’s Caremelised onion chutney. It’s sweet tangy and delicious.

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