This unusual chutney makes a wonderful home made accompaniment to any cheese platter and goes well on any cheese and salad sandwich. It is really easy to make and is an excellent way to use up an abundance of rosemary, which is also good for your health. I made this batch and bottled them as delicious edible gifts for Christmas hampers.
Ingredients 1/4 cup olive oil
1.5 kg onions
2 cups brown sugar
1 cup balsamic vinegar
2 cups filtered water
1 cup sultanas
2 branches rosemary
1 stick cinnamon
3 teaspoons sea salt
1 teaspoon freshly ground black pepper
Onions and rosemary ready for chopping
Fry the olive oil and finely chopped onions in a large saucepan. Chopping the (red, white or brown) onions is the most difficult part of this recipe as you may get a bit teary, but the result is definitely worth the effort.
Cook the onions and add the sultanas
After the onions are browned and translucent, add the brown sugar, balsamic vinegar, sultanas, cinnamon stick, cloves and filtered water.
Stir until the brown sugar has completely dissolved, then add the finely chopped rosemary leaves.
Season with sea salt and freshly cracked black pepper.
Simmer on low heat for 1 1/2 hours, stiring every now and then to ensure the chutney does not stick to the bottom of the saucepan as the mixture begins to thicken.
Spoon the chutney into sterile jars and seal. Add a label and store the jars in a cool place for up to six months.
Refrigerate after opening and serve your homemade Caramelised Onion & Rosemary Chutney with your favorite cheese platter at your next festive occasion. Enjoy.