Ian Snow Makes: Red Onion & Muscovado Sugar Chutney

With the wintery weather approaching and the nights drawing in, comfort food is all the more important. Try this seasonal, heartwarming and spicy recipe to chase away the winter blues. Combine chunky door stop bread, slabs of farmhouse cheddar, lashings of chutney with a huge mug of tea for the perfect winter combo!

For one large jar of fabulous chutney you will need:
8 Medium red onions
2 Cloves of garlic
1 Bay leaf
25ml Olive oil
25ml Garlic and chilli infused oil
250g Muscovado sugar
150ml Red wine
150ml Balsamic vinegar

1. Cut the onions into thin slices
2. Put the onions in a pan with the olive oil and infused olive oil, and cook the onions on a very low heat for 25-30mins (the onions should almost half in size)
3. Crush the garlic cloves and add them to the onions along with the bay leaf, red wine, balsamic and sugar
4. Take the bay leaf out after 20mins
5. Continue to cook the chutney for an hour on a low heat, stirring at intervals to ensure the chutney doesn’t stick to the pan
6. Leave the chutney on the side overnight to cool
7. Enjoy with crusty bread and butter!

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