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Red onion relish by Nikki Legon

Red onion relish by Nikki Legon

Red onion relish...

 

 

shutterstock 84851983

 

 

12 red onions, thinly sliced

4 tbsp of pink peppercorns in brine, drained and crushed

2 chillies, sliced very thinly (seeds in or out is your choice)

175ml balsamic vinegar

175ml white wine vinegar

250g brown sugar

salt and black pepper

 

 

METHOD

Heat a little oil in a fry pan and fry the sliced onions and chillies on a medium to low heat until lightly browned, stirring occasionally.

This should take around 40 minutes.

Add the vinegars, sugar and season.

Continue to cook over a medium heat for a further 40 minutes.

Once thick enough to coat the back of a spoon, remove from the heat.

Sterilise your jars and spoon in the chutney.

Seal, label and store in the fridge.

It is best left to mature for 1 month but can be eaten straight away.