Spring onion chutney
This spring onion chutney can be jarred or used immediately as a topping on nibbles or served as a condiment with roasted/grilled fish & meat or cheese. It’s a little bit spicy, but really delicious! And it’s so easy to make! Store it in the fridge for a about a week or preserve it in asterilised jarand store it in a cool place for rather longer.
Ingredients
Method
- Chop the spring onion, garlic and chilli.
- Heat the oil in a heavy-based saucepan over medium heat.
- Add the onion, garlic and chilli and gently cook for 5 minutes until the onion has softened.
- Add the mustard seed, stir for half a minute then add the sugar, raisins and vinegar. Let it bubble for a few seconds.
- Cover with a lid, turn down the heat and gently simmer until the liquid has evaporated and the onions are very soft and sticky.
- Season with salt and pepper then transfer to a sterilised jar or a small bowl.