Easiest Way to Prepare Tasty Vickys Caramelised Red Onion Chutney, GF DF EF SF NF

Vickys Caramelised Red Onion Chutney, GF DF EF SF NF. Great recipe for Vickys Pork and Apple Meatloaf GF DF EF SF NF. Great recipe for Vickys Red Pepper and Chilli Chutney, GF DF EF SF NF. You can of course use however many and whatever type of chilli peppers you like or leave them out completely.

Just a change from a sandwich, the kids like them, they're good finger food for parties. Check my recipe list under my profile or use the search bar to find free-from condiments and sauces to use as well as my free-from tortilla. Great recipe for Vickys Potato and Vegetable Shapes, GF DF EF SF NF. You can cook Vickys Caramelised Red Onion Chutney, GF DF EF SF NF using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Vickys Caramelised Red Onion Chutney, GF DF EF SF NF

1. Prepare 7 of medium red onions.
2. Prepare 1 of medium white onion.
3. You need 2 of medium shallots.
4. You need 1 of red sweet pepper.
5. You need 1 of red chilli.
6. Prepare 270 ml of balsamic vinegar.
7. It's 50 ml of red wine vinegar.
8. Prepare 220 grams of brown sugar.
9. You need 1 of cinnamon stick.
10. It's 3 of bay leaves.
11. Prepare 1 of some rosemary leaves.
12. You need 10 of crushed black peppercorns.
13. You need 1 of a good splash of olive oil.

My kids love these cut into shapes, you can even add a little flaked fish or go half potato, half cauliflower for another veggie, cauliflower blends in without them knowing Ingredients of Vickys French/Scottish Onion Soup, GF DF EF SF NF. Originating in Northern Pakistan, the Balti is a fresh. Here is how you achieve it. Ingredients of Vickys Chicken Balti, GF DF EF SF NF.

Vickys Caramelised Red Onion Chutney, GF DF EF SF NF step by step

1. Chop the white onion and shallots as finely as you can. Chop half of the red onion in bigger pieces and half sliced thinly. This is just for texture.
2. Heat the oil in a large pan. Throw in the cinnamon, rosemary, pepper and bay leaves, then add all of the onion.
3. Cook on low for 20 minutes so the onion gets nice and sticky soft.
4. Add the finely chopped chilli and sweet pepper and cook down a further few minutes.
5. Add the sugar and stir in to coat the onion, then add the vinegars.
6. Bring to the boil, then turn down to a simmer and let cook down for an hour and a half stirring now and again.
7. Total simmer may take up to 2 hours, you're waiting until all of the liquid evaporates and so after the first hour and a half you need to stand over the pan so it doesn't burn as it starts to thicken.
8. When all the liquid is gone what's left should resemble a thick sticky jam.
9. Spoon into sterilized jars and let stand sealed for 4 - 6 weeks for the flavour to fully develop. Make in the middle of November to be good for Xmas. Makes enough to fill 5 x 180g jars, indicated above as 5 servings = 1 jar. Great served with cheese and crackers, salads, cold cuts etc.

Great recipe for Vickys Savoury Cauliflower 'Rice', GF DF EF SF NF. This is a great alternative to rice and cous cous with much less calories. Great for getting more vegetables into your diet Vickys Asian-Style Caramelised Pork, GF DF EF SF NF. Vickys Homemade Onion Pilau Rice, GF DF EF SF NF. Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF. by Vicky@Jacks Free-From Cookbook.