Fruity onion chutney

Ingredients for 1 servings:

• 500 g onion(s), red
• 5 stalks thyme, fresh
• some rapeseed oil or neutral oil
• 1 garlic clove(s)
• 1 pinch of gingerbread spice
• 100 g brown sugar
• 30 g sugar
• 2 tbsp honey
• 50 ml vinegar (10% acid)
• 30 ml lime juice
• 4 tbsp quince jelly or other fruit jam
• 3 tsp lime zest, grated
• 1 pinch(s) mint, dried
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

with thyme

First, finely slice the onions and fry them with the garlic, thyme, and gingerbread spice in a little rapeseed oil (or sunflower oil) over medium heat until the onions are nice and soft but not yet browned. Now add all the sugar and honey and continue to simmer. When there is hardly any liquid left, deglaze with the vinegar and lime juice and add the quince jelly. Continue to simmer, stirring frequently. When most of the liquid has evaporated and it resembles jam, test for settling. To do this, pour a few drops onto a cold plate. If the juice solidifies slightly after a short time, the chutney has the right consistency. Now add the lime zest and mint and season with salt and pepper. Immediately fill the chutney into twist-off jars and seal them. The chutney will then keep like jam. After a few days, the chutney will be nicely infused, and the flavor will become even more rounded. It’s used on burgers, with cheese, grilled meat, or vegetables. Tip: Try the onion chutney as a spice paste, for example, in tomato or gravy sauces. It adds an extra kick!