Onion and Apricot Chutney serves 4-6 generous portions
4 large onions, sliced thinly
1 apple, diced
2 tbsp olive oil
1 tbsp brown or (preferably) raw cane sugar
1/3 cup apple cider vinegar
1 tsp salt
1 tbsp dried thyme
1/3 cup good quality apricot jam (I used Bonne Maman)
Start by slicing your onions, and then placing them in a cold pan with your 2 tbsp olive oil. Place over a low – medium heat. You want your onions to start “sweating” or releasing some of their liquid. Sprinkle the sugar and salt over your onions to help this process get started. Once the onions have started to cook add your diced apple (no need to peel unless you want to), and add the apple cider vinegar at the same time.
Cook the onions and apples together, stirring occasionally, until they are caramelized and soft. Add the tablespoon of thyme and the apricot jam. Continue cooking for another 5 – 10 minutes until everything is well blended and the onions have begun to absorb the jam. Adjust seasoning to taste.