5 red onions
1 red chili (or 2 if you have a mild variety)
150ml balsamic vinegar
250ml red wine
100ml boiling water
120g light muscovado sugar
Steralise 3 or 4 jars, depending on their size. I get jars donated through the year to use so I always have a good stock to choose from.
I used one red chilli, from our homegrown batch - they are very spicy. I used it straight from the freezer, which makes it easier to chop.
Peel and slice the onions, my slices weren't especially thin, I like my chutney/marmalade to be quite chunky.
Chop the chilli, seeds included, then add to a large pan with olive oil, and a generous amount of garlic. Add the sliced onions and the boiling water. Put the lid on the pan and leave to cook for 20 mins, stirring every 5 mins.
Add the sugar, wine and vinegar to the pan then bring to the boil. Turn down the heat to summer and then summer the marmalade until it reaches a sticky consistency, with the liquid evaporated.
You'll know its done if you run your spoon through the mixture and a trail of liquid isn't left.
Spoon into your sterilised jars and pop the lids on.