This is a lovely, rich, spicy, tangy onion chutney, ideal in hot dogs!!! This is a bit similar to good ol' Ploughman's pickle. But it's finer, not as sweet, and has a good kick to it. Great depth of flavour as well, ideal with BBQs. In fact, I'm calling it BBQ Onion Chutney!

Ingredients: Makes 4-6 small jars:
1kg onions
6-8 cloves of garlic
4-6 red chillies
2 x 1" lumps of ginger
1tsp whole cloves
1tsp black pepper corns
2 bay leaves
2" cinnamon stick
250-300ml of red wine vinegar
100ml balsamic vinegar
300g demarerra or golden granulated sugar
Worcester Sauce
salt and Pepper Sunflower or Rape Seed oil

Finely chop your onions, chillies and garlic. Grate the ginger. Heat the oil in a large pot, fry off the cinnamon, cloves and pepper corns. Add the onions, garlic, ginger and chillies and gently fry for 10minutes. Add the sugar, red wine and balsamic vinegars, Worcester sauce, stir and cook gently for an hour. Taste for seasoning and sugar/sour balance. It's ready when there is about 1cm of liquid left at the bottom of the pot. NB; it won't thicken like a traditional chutney as there is no fruit content. Remove cinnamon and bay leaves. Pot into small jars and allow to mature for a month or so before tucking in! This is quite a full flavoured affair so you use it like mustard.. a little goes a long way! Best potting into small jars so it doesn't go off before you get a chance to finish it off! here's a vid to talk you through it:

(sorry, we're working on getting the video embedded, you have to click on this link in the mean time!!)