Red onion chutney

Red onion chutney

By
From
The Tivoli Road Baker
Makes
two 1-litre jars
Photographer
Bonnie Savage and Alan Benson

This is a recipe from my days working with Tom Aikens. I had been baking in Sydney for a couple of years before returning to London to work with Tom on the opening of Tom’s Kitchen in Chelsea. It was the first kitchen I worked in that exposed me to the ancient craft of preserving food in season to last until the next harvest. This is one of the first chutneys I made there.

Ingredients

Quantity Ingredient
1kg red onions, thickly sliced
600g granny smith apples, cut into 1 cm (½ in) dice
100g raisins
1 teaspoon ground cinnamon
20g brown mustard seeds
1/2 teaspoon mustard powder
1/2 teaspoon ground ginger
25g fresh ginger, peeled and grated
500g red-wine vinegar
300g dark brown sugar

Method

  1. Combine all the ingredients in a large saucepan or stockpot over medium heat. Bring the mixture slowly to the boil, then reduce the heat slightly. Simmer for 45 minutes to an hour, stirring occasionally so the chutney doesn’t stick and burn at the bottom. It’s ready when most of the moisture has cooked out and you have a nice thick chutney.
  2. Once you are happy with the consistency, spoon the chutney into sterilised jars. Seal the jars immediately and store at room temperature for up to a year. Once opened, store your chutney in the fridge and use within six months.

Bakery notes

  • If making chutney to give away as gifts, or to store for some months, always be meticulous about sterilising your jars first.
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