Chutneys and marinades
No BBQ would be complete without the right set of marinades and chutney's oils and dipping sauces to add some extra sizzle.
Why not make your own Onion and Chilli Chutney to spice up the veggie burgers and grilled veg?
Onion and Chilli Chutney
Makes: 2 jars
Preparation time: 15 minutes
Cooking time: 50-60 minutes
2 Tablespoons olive oil
3 Large red British Onions, about 500g/1lb 2oz in total, roughly
1 Red pepper, cored, deseeded, diced
1-2 Large mild red chilies, to taste, deseeded, finely chopped
8 Plum tomatoes, about 500g/1lb 2oz in total, roughly chopped
150g/5oz Caster sugar
150ml/5fl oz Red wine vinegar
1 Large bay leaf
Salt and ground black pepper
1. Heat the oil in a large saucepan, add the onions and fry gently for 5 minutes until the onions are beginning to soften.
2. Mix in the remaining ingredients then simmer gently for about 45-55 minutes, stirring occasionally until the chutney is soft and thick.
3. Spoon the chutney into warmed jars, smooth the tops level and cover with a waxed disc then a screw top or clip on lid. Leave to cool then keep up to 2 months in a cool cupboard or once opened in the fridge.
Experiment with different cooking oils too which can add extra flavour and interest to your BBQ creations. We love Nudo's Olive Oils
- especially the Olive Oil with Chilli and the Lemon Olive Oil too.
Nudo produces quality olive oils on a small, artisanal farming scale from their groves in Le Marche, Italy.
All Nudo olive oils are first cold press extra virgin and extra tasty too. Delicious.