Onion chutney

Makes about 500ml

This is an easy-to-make chutney that goes perfectly with hard cheeses, including Cheddar and Lancashire, or cooked meats, such as cold ham and tongue. Remove the chutney from the fridge an hour or so before serving to get the most flavour out of it.

This is an easy-to-make chutney that goes perfectly with hard cheeses, including Cheddar and Lancashire, or cooked meats, such as cold ham and tongue. Remove the chutney from the fridge an hour or so before serving to get the most flavour out of it.

Vegetable oil for frying
4 large red onions, finely chopped
1 garlic clove, peeled and crushed
Small piece of fresh root ginger, scraped and finely chopped
2tsp thyme leaves, chopped
1/2tsp mustard seeds
Pinch of ground cloves
1/3tsp ground cumin
5tbsp sherry vinegar
5tbsp balsamic vinegar
1tbsp brown sugar
1tbsp redcurrant jelly
1tbsp tomato purée
1tsp cornflour

Heat the vegetable oil in a pan and gently cook the onions, garlic, ginger and all the herbs and spices until they are soft. Add the vinegars, sugar, redcurrant jelly, tomato purée and 150ml water, and simmer gently for 20 minutes.

Mix the cornflour with a little water and stir it into the chutney. Continue to simmer over a low heat for 30 minutes until the liquid has almost evaporated. If the liquid evaporates completely, add a little more water.

Remove the pan from the heat and let the chutney cool. Serve within a few days or store in a sterilised Kilner jar in the fridge. The chutney will keep for up to a year if you seal the jars by immersing in boiling water and simmering for 15 minutes.