This 'easy to make' chutney is great with cheese or cold meats or perhaps with a burger. The coffee adds a beautiful depth and complexity of flavour to the sweet onion. No-one will guess the secret ingredient!
Ingredients: serves 4 - 6 (makes 4 heaped tbsps of chutney)
2 large onions, sliced thinly
2 tbsp vegetable oil
4 tsp sugar
1 tsp ground ginger
1/2 tsp ground cinnamon
2 tsp balsamic vinegar
300ml strong black coffee
Method
Ingredients: serves 4 - 6 (makes 4 heaped tbsps of chutney)
2 large onions, sliced thinly
2 tbsp vegetable oil
4 tsp sugar
1 tsp ground ginger
1/2 tsp ground cinnamon
2 tsp balsamic vinegar
300ml strong black coffee
Method
- Heat the oil in a non-stick frying pan and cook the sliced onion gently until it caramelises, being careful not to burn (this will take approx. 10 mins).
- Add the sugar, ginger, cinnamon, balsamic vinegar and coffee to the pan.
- Turn up the heat and bring to simmering point.
- Continue simmering until the mixture reduces to a syrupy, thick consistency.
- Add salt to taste a a squeeze of lemon juice, mixing well.
- The chutney will store for over a week in the fridge. If you make a larger quantity it can be preserved in sterilised jars for up to a year.
