This red onion chutney calls for minimal sugar, allowing the flavourful spices and caramelised onions shine through to make a sweet but savory spread, side dish or dip! Finely dice the red onions and chilli pepper. Grate the garlic. Heat up the olive oil in a large pan and cook the onions and chilli pepper for fifteen minutes on medium heat.
Instructions Finely dice the red onions and chilli pepper. Heat up the olive oil in a large pan and cook the onions and chilli pepper for fifteen minutes on medium heat. Add the garlic, salt, sugar and pepper. Add the balsamic vinegar and bring to the boil on a high heat. Turn off the stove and let the chutney sit and cool for another five minutes.
Chutneys have a tendency to be sugar and carb-laden - Onion chutneys even more so! By using sweetener instead of sugar you can drastically reduce the carbs in this particular condiment. It goes great with sausage rolls of any sort and would be perfect as the base of our French-style pizza.
This is a small batch, quick-to make-chutney that will last 3-4 days in the fridge. Make a batch and use over a variety of meals for a few days - its super addictive stuff and incredibly versatile! Add the spray oil to a pan and slowly fry the onions for 25 mins, until caramelised and sticky .