Caramelised (Red) Onion Chutney

I recently harvested a tonne (maybe a slight exaggeration) of onions (here and here), so decided to have a go at making some onion chutney. I searched the internet and found a few recipes... they weren't that different so this is what I used:

• 8 of my finest electric onions (you can use any onions)

• 2 of my pickled apache chillies (recipes said to use either a chilli pepper or peppercorns)

• 2 bay leaves
• olive oil (couple of tablespoons)
• 300ml vinegar - half balsamic, half red wine (recipes said you could use pretty much any vinegar or combination)
• 200g brown sugar

This is what I did:

Sliced the onions and added to the pan with the olive oil, chillies and bay leaves.

Cooked until they were soft and had a bit of colour on them (I had expected the insides to be red!)

Added the sugar and vinegar.

Stirred to dissolve the sugar then left it to simmer...

... until it looked like chutney... the times in the different recipes varied from 30 minutes to one and a half hours, mine took closer to the latter.

I fished out the bay leaves and then decanted into warm sterilised jars. The finished result.

Delicious. I'll definitely be making some more of this one.