Red Onion Chutney

From the book A Good Harvest - Recipes from the Gardens of Rural Women New Zealand. Published by Random House.

Ingredients

• 1 tablespoon olive oil
• 4 red onions
• ½ cup caster sugar
• ½ cup red wine vinegar

Method

Heat oil in a non-stick fry pan over medium-high heat. Add onions and cook, stirring, for 10-12 minutes until soft.

Remove pan from heat and add sugar, vinegar and ½ cup water (take care as it may spit). Stir and return pan to heat (reduce heat). Cook, stirring occasionally, for 20 minutes until mixture thickens and is caramelised.

Set aside to cool. Makes 1 cup. Lovely on crackers with sliced brie.