Peter D. Hedderley
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Caramelized Onion and Pepper Chutney


8 Red Onions (finely chopped)
3 Shallots (finely chopped)
1 Red Pepper (finely chopped)
2 Bay Leaves
2 Sprigs Rosemary
2 Sprinkles Cinnamon
1 Sprinkle Black Pepper
50ml Red Wine Vinegar
270ml Balsamic Vinegar
220g Dark Brown Sugar
1 Heaped tbsp Black Treacle
1 Slug Olive Oil


  • Slowly fry onions on a medium heat in a dash of Olive Oil along with the rosemary and bay leaves for 20-30 mins until they are brown, soft and sticky.
  • Add the peppers and fry for a further 2-3 mins.
  • Add the cinnamon and Black Pepper.
  • Mix the sugar, vinegar and treacle together and then add the sugary liquid to the pan.
  • Stir regularly until it is a thick and sticky consistency.
  • Remove the leaves/sprigs.
  • Fill into sterilized jars and turn jars on their heads to cool (as you would with homemade jam).

Serving Tips

Tastes great with meat, cheese and egg. Marvelous with salads and excellent on sandwiches.

recipe/caramelized_onion_and_pepper_chutney.txt ยท Last modified: 2012/06/11 21:07 by Peter Hedderley