We’ve teamed up with Two Chimps Coffee to bring a sweet, coffee-infused caramelised onion chutney to accompany cheese & crackers. This onion chutney recipe is a twist on a classic.
6 red onions, thinly sliced
1 tbsp olive oil
1 tbsp ground ginger
1 tbsp ground cinnamon
125g light brown muscovado sugar
½ tsp salt
100ml balsamic vinegar
150ml strong black coffee
- Heat the oil in a large pan and add the onions. Cook on low for 20 minutes, until the onions are soft and beginning to caramelise
- Add the spices, sugar, salt, balsamic vinegar and coffee to the pan. Turn the heat up to medium and simmer for 30 minutes, stirring every now and then, until the mixture starts to look dark, syrupy and thickened
- Divide between sterilised jars and pop the lids on. They will keep unopened for up to three months.
Best served on our Original Sourdough Crackers.
*To sterilise glass jars, wash them in hot, soapy water and rinse well. Dry in the oven for 15-20 minutes at gas mark 1/ 140°C/ fan 120°C until hot and dry. Boil metal lids and rubber seals for 10 minutes and leave them to dry fully before using.