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Red Onion Chutney

Just made some tonight (well, ongoing) and if I may say so myself...

All measurements are down to you.

Heat butter in a pan, add a handful of fennel and cumin seeds a cinammon stick and a dried red chilli or two. Fry for a minute.

Add some roughly chopped red onions and some finely chopped garlic and ginger. Cook in the butter and spice mixture for 10 minutes until softening.

Add some dark brown sugar and a good glug of red wine vinegar, salt and pepper. Add some water if it appears so thick that it might stick and burn.

Cover and cook on a low heat for about an hour. Remove the cinammon.

Taste - if too sweet add some more vinegar, if too sour add some sugar.

Cool and decant into sterilised jars and eat in about two weeks.
Sir Bulldog Craggwood

sounds amazing. big fan of the Tomato Chutney Bettys/Taylors do but that should taste even better

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