Perfect with cheese or dolloped on sausages.
Photo: Marina Oliphant
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- 1kg (8-10) medium brown onions
- 2 tbsp olive oil
- 1kg sugar
- 70g mustard seeds
- 375ml bottle red wine vinegar
- 285ml bottle sweet chilli sauce
Peel onions, cut in half and slice thinly. Place a large heavy-based pot over medium heat, add oil and cook onions until softened. Add sugar and mix until dissolved. Add mustard seeds, vinegar and sweet chilli sauce.
Increase heat to high and cook until reduced and thickened, about 30 minutes. Pour into sterilised jars, wipe the inside rim with vinegar and seal.