A scrumptious success

In my last post, I waxed lyrical about my day slicing and dicing at the Waitrose Cookery School.

I am delighted to report that just ten days later, I have successfully reproduced one of the recipes at home.

I’m SO pleased…and proud!

Here’s my path to today’s red onion chutney.

I started by slicing up two large red onions and heating them in a medium-sized saucepan – with a little groundnut oil and sea salt – until the onions started to ‘fall’ (that’s cookery school jargon for soften slightly).

Red Onion Chutney 1 (crop)

I added 62.5g of caster sugar and a quarter teaspoon of yellow mustard seeds…

Red Onion Chutney 2 (crop)

…and stirred through until dissolved (see pic below).

Red Onion Chutney 3

I then added 70mls of red wine vinegar and left it all to simmer – no stirring! – for about 15 minutes.

I ended up with about 100g of this…

Red Onion Chutney 4 - finished

 

Yippee! Woohoo! You little ripper! 

 

Yes, I’m a bit excited. I’ve already had some and can report that apart from looking gorgeous, it tastes absolutely delicious.

I am one happy little Vegemite right now.

Feel free to snaffle the recipe – in about an hour, you could be enjoying this scrumptious treat for yourself…

You are welcome.

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