Onion And Currant Chutney

8 ingredients
3 steps

Ingredients

  • 3/4 cup currants
  • 1/2 cup port
  • 3 tbsp unsalted butter
  • 4 1/2 lbs onions, thinly sliced
  • 3/4 cup packed brown sugar
  • 1/2 cup red wine
  • 1/4 cup red wine vinegar
  • 1 tbsp balsamic vinegar

Directions

  1. 1
    Soak currants in port in a small bowl. Meanwhile, melt butter in a large heavy-bottomed saucepan on medium heat. Cook onion for 30 mins, stirring frequently, until very soft and lightly browned.
  2. 2
    Stir in sugar and cook for 15 mins. Add wine, vinegars, currants and port. Increase heat to high. Cook, uncovered, for 30 mins, stirring frequently, until onion mixture is a thick jam consistency. Season to taste. Cool slightly.
  3. 3
    Ladle into jars, cover and refrigerate for up to 3 weeks.

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