Step 1

Peel and thinly slice onions - make sure they are evenly cut.

Step 2

Over a low heat, melt rapeseed/Canola oil and unsalted butter in your preserving pan/saucepan.

Step 3

Add onions and bay leaves and stir.

Step 4

Cover with lid and cook for 40 minutes until onions are soft but not brown.

Step 5

Stir in 4 tablespoons of sugar and cook for 15 minutes on a low heat, stirring from time to time.

Step 6

Remove the lid and take off the heat. Stir in the rest of the sugar along with the salt, chilli flakes and vinegars.

Step 7

Return the pan to a low heat and let the chutney mixture simmer for at least 1½ to 2 hours, stirring every now and then to prevent it sticking to the bottom of the pan.

Step 8

The chutney is ready when the liquid content has reduced so that a spatula drawn through it will leave a trail for 30 seconds before filling in again.

Step 9

Ladle into sterilised jars and seal with screw top lids.

Step 10

Wipe the sealed jars with a warm damp cloth. Label when cold.

Step 11

Peel and thinly slice onions - make sure they are evenly cut.

Step 12

Add the onions and the bay leaves to your slow cooker and top with the butter and oil.

Step 13

Replace the slow cooker lid and cook on the low setting for 3 hours so your onions are soft and cooked through.

Step 14

Stir in the sugar, vinegars, salt and chilli flakes.

Step 15

Replace the slow cooker lid but this time prop it open a little with a wooden spoon or spatula. Cook on High for 5 or 6 hours.

Step 16

Check after 5 hours and if it’s not ready, replace the lid propped open by the wooden spoon and leave for another hour or so.

Step 17

The chutney is ready when the liquid content has reduced so that a spatula drawn through it will leave a trail for 30 seconds before filling in again.

Step 18

Ladle into sterilised jars and seal with screw top lids.

Step 19

Wipe the sealed jars with a warm damp cloth. Label when cold.