Onion and Marmalade Chutney Recipe

Preserve
easy
12
60 minutes

PT1H

Colin McGurran's onion and marmalade chutney recipe, mildly spiced with fennel seeds, makes a fabulous topping for meaty vol-au-vents, but would be equally delicious served up with some cheese and crackers.

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Ingredients

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3 onions, roughly chopped
2 tbsp of marmalade
1 apple, roughly chopped
275g of caster sugar
1 tsp fennel seeds
100ml of white wine vinegar
1 tbsp of olive oil
1 pinch of salt
1 pinch of black pepper

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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

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

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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Colin McGurran

Colin McGurran began his career with a burning ambition to own a red Mercedes. Almost 20 years on and he has fulfilled that ambition and much more besides.