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).
I added 62.5g of caster sugar and a quarter teaspoon of yellow mustard seeds…
…and stirred through until dissolved (see pic below).
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…
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.