spicy caramalised onion chutney

Has anyone got a tried and tested recipe for spicy onion chutney? I make a lot of onion and goats cheese tarts but its a chore to do the onions all the time, I thought that using a chutney on the pastry base would be easier, but I don't want to make jars of chutney that I won't use!

Thank you!

I have used frozen onions, but find they make the pastry base go soggy! I just fancied a go with the chutney. I can then add the jars to the others that have sat there gathering dust for the last few years!

Anyone for chutney??

I'm not sure why I make it, cos we never eat it - it just seems a shame not to do something useful with spare veggies!

It's a strange compulsion, its the same with making jam, I give most of it away!

I must admit I've not tried baking blind - I've got for the easy option of scraping the soggy bottom off!

I've also got a nasty habit of not labelling jrs - so I've got at least 15 jars of varying shades of brown chutney and no idea what they are!

You live on the edge in this place - you're never sure what you're going to get!

Its the same with the contents of the freezer - lots of margarine tubs with brown things in! One day I'll get organised - but I enjoy the chaos and surprise!

Looks tasty, but what is spirit vinegar?

I've found one!

I swopped the rosemary for fenugreek seeds and increased the red chilli

Ingredients

7 medium red onions

2 medium shallots

1 medium white onion

1 sweet pepper (red or orange; grilled until black, peeled, seeded and diced)

1 red chilli (deseeded and diced)

270ml balsamic vinegar

50ml red wine vinegar

220g dark brown sugar

7cm stick of cinammon

2 fresh bay leaves

1 large sprig of rosemary (leaves picked and chopped)

olive oil

Preparation method
1. Peel and chop the onions and shallots into chutney size pieces, add olive oil to a pan add the onions, bay leaves, cinammon and rosemary.
2. Cook for about 20 mins on a low heat until the onions are golden,soft and sticky, add the chilli and pepper cook for a further couple of mins.
3. Add the vinegar and sugar, simmer on a low heat until thick and chutney like.
4. Spoon into sterilised jars. Can be left for 4-6 weeks to develop flavour.