John Myers
Ingredients for 3 servings:
- 1 kg onion(s)
- ¼ liter white wine vinegar
- 10 chili pepper(s), red
- 30 g fresh ginger
- 2 tbsp honey
- 100 g brown sugar
- 1 tsp salt
- 2 liters of water
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 3 hours; Total time approx. 6 hours 20 minutes
tastes great with cold roast or steak sandwich
Peel and quarter the onions, roast the chilies under the grill until the skin turns black, then remove from the oven and let cool in a bowl covered with cling film. Then peel off the skin and remove the seeds and chop the pods. Grate the peeled ginger. Bring the onions and vinegar to a boil, add the ginger, sugar, chilies, honey, and salt, cover with 1 liter of water, and simmer uncovered over medium heat for 2.5-3 hours, gradually adding the remaining water. Simmer until the chutney begins to caramelize. Stir occasionally to prevent it from burning. Then pour into sterilized jars. This makes about 3 jars and will keep unopened for about 2 months.
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