Chilli Onion Marmalade

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Chilli Onion Marmalade

 

 

8 teaspoons rice bran oil

6 medium brown (yellow) onions, halved, thinly sliced

2 garlic cloves, crushed

2 cm (3/4 " ) piece fresh ginger, peeled, finely grated

5 bird's eye chillies, sliced

1 red banana chilli, halved, deseeded, finely sliced

1 cup sugar

1/2 cup white vinegar

4 teaspoons lime juice

 

 

1. Heat oil in a heavy-based saucepan over medium-low heat. Cook onion, covered,

stirring occasionally, for 30 minutes or until soft.

 

2. Increase heat to medium. Add garlic, ginger and chilli. Cook, stirring

occasionally, for 10 to 15 minutes or until onion is pale golden.

 

3. Add sugar, vinegar and lime juice. Stir for 3 to 4 minutes or until sugar has

dissolved.

 

4. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally,

for 40 to 50 minutes or until mixture has thickened and caramelised.

 

5. Spoon into a hot sterilised jar (see note). Seal. Cool. Store in fridge for

up to 2 weeks.

 

 

NOTE: To sterilise jars, preheat oven to 110 C (230 F) . Wash jars and lids.

Place in a deep saucepan. Cover with cold water. Bring to a boil over high heat.

Reduce heat to medium. Boil, covered, for 10 minutes. Using tongs, transfer jars

and lids to a baking tray lined with a tea towel. Place in oven for 15 minutes

or until dried.

 

 

Makes around 2 cups.