Chilli onion jam

Chilli onion jam

By
From
Have You Eaten
Makes
180 g
Photographer
Billy Law

This chilli onion jam keeps well in the refrigerator in an airtight container and it goes well with almost everything, so cook up a big batch of it. I love a good sausage sizzle, and there’s nothing better than a sausage on a slice of white bread smothered with a big dollop of this sweet chilli onion jam.

Ingredients

Quantity Ingredient
3 tablespoons olive oil
6 onions, thinly sliced
2 large red chillies, seeded and sliced on the diagonal
3 tablespoons white vinegar
3 tablespoons water
2 tablespoons sugar
1 teaspoon salt
3 tablespoons smoked barbecue sauce
pinch cayenne pepper

Method

  1. Heat the olive oil in a saucepan over low–medium heat. Add the onions and chillies and cook for about 45–60 minutes, or until the onion softens and turns golden brown. Stir occasionally to make sure the mixture doesn’t catch on the base of the saucepan and burn.
  2. Add the vinegar, water, sugar and salt, and simmer until the mixture thickens again. Add the barbecue sauce and cayenne pepper, stir for another 10 minutes, then turn off the heat and let it cool completely. Store in a jar in the refrigerator for up to 1 month.
Tags:
Have
You
Eaten
Billy
Law
Table
for
Two
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again