Ingredients (makes 2 or 3 jars)
4 tsps minced ginger
2-4 tsps minced red chilli (depending how spicy you want it)
4 tbsps tomato puree
100 ml red wine
2 cinnamon sticks
pinch of salt
200 ml balsamic vinegar
200g dark brown sugar
- Peel and roughly chop the onions. In a large pan, gently fry the onions in plenty of olive oil. When they have softened, add the ginger, chilli and tomato puree, and continue to fry until the onions are well done.
- Add the wine, cinnamon, salt, vinegar and sugar, bring to a boil, reduce to minimum and cook for an hour or so, stirring frequently, until the onions begin to get a jammy consistency.
- Transfer to sterilised jars and store for at least 4 weeks (if you can wait).