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Onion and marmalade chutney

Onion and marmalade chutney

PT1H

1
To make the chutney, add the oil to a heavy-based pan and set over a medium heat. Add the onions and cook gently for 5 - 7 minutes until they are nice and soft
  • 1 tbsp of olive oil
  • 3 onions, roughly chopped
2
Add the apple, cook for a further 2 minutes then add the caster sugar, fennel seeds and white wine vinegar. Leave to simmer gently for 40 minutes
  • 1 apple, roughly chopped
  • 275g of caster sugar
  • 1 tsp fennel seeds
  • 100ml of white wine vinegar
3
Remove the pan from the heat, season, then stir through the marmalade. If not using straight away, store in sterilised jam jars in the fridge
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 2 tbsp of marmalade

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