• bay leaves

• 8 red onions

• 1 red chilli

• 25ml olive oil

• 200 brown sugar

• 150ml balsamic vinegar

• 150ml red wine


1. cut your onions and chilli into short thin slices, and put them into a pan with a bay leaf & oil cook on a low heat for 20 mins

2. once onions are dark & sticky add sugar & vinegar and simmer for 30 mins or so, and the chutney is thick and dark,

3. pour chutney into hot sterilised jars and let cool, ideally you should leave for 1mth or more before you eat, to let it mature in flavour