Onion and marmalade chutney
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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.
First published in 2015
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Ingredients
Metric
Imperial
- 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
SAVE RECIPE
Method
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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