This recipe was donated after our ‘pickle party’ to celebrate the many different ways to preserve seasonal gluts. Recipe kindly donated by Sarah Fitzpatrick of the Preston Village Womens Institute.
- 100 mL olive oil
- 2 kilo(s) onions, finely sliced
- 200 grams demerara sugar
- 150 grams redcurrant jelly
- 300 cider vinegar
- 50 mL balsamic vinegar
- 1 teaspoon(s) salt
- 0.5 teaspoon(s) ground black pepper
- Heat oil, add onion and reduce heat to low.Stir for 30-40 minutes until soft and coloured.
- Add sugar and redcurrant jelly, increase the heat for 30 minutes until the mixture has darkened and the excess moisture gone.
- Keep stirring off the heat and allow to cool for 10 minutes.
- Add vinegars and return to heat and rapidly cook for about 10 minutes until gooey.
- Like with chutney, the mixture is ready if you can run a wooden spoon through it and the spoon’s path remains visible for a few seconds, without liquid flowing back in.
- Season to taste and pour into sterilised jars and seal immediately. (Sterilise jars and lids by boiling and/or heating in a low oven for 10-20 minutes).
Method
- Heat oil, add onion and reduce heat to low.Stir for 30-40 minutes until soft and coloured.
- Add sugar and redcurrant jelly, increase the heat for 30 minutes until the mixture has darkened and the excess moisture gone.
- Keep stirring off the heat and allow to cool for 10 minutes.
- Add vinegars and return to heat and rapidly cook for about 10 minutes until gooey.
- Like with chutney, the mixture is ready if you can run a wooden spoon through it and the spoon’s path remains visible for a few seconds, without liquid flowing back in.
- Season to taste and pour into sterilised jars and seal immediately. (Sterilise jars and lids by boiling and/or heating in a low oven for 10-20 minutes).
Ingredients
- 100 mL olive oil
- 2 kilo(s) onions, finely sliced
- 200 grams demerara sugar
- 150 grams redcurrant jelly
- 300 cider vinegar
- 50 mL balsamic vinegar
- 1 teaspoon(s) salt
- 0.5 teaspoon(s) ground black pepper