I have always been a massive chutney fan. My Grandma used to make it by the bucket load and after we had visited we were sent home with crates of it, sometimes exotic flavours, filling up the larder shelves, over the course of the seasons we would quite happily demolish before the next chest load arrived.
It was just so delicious, we would add it to any throw-together lunch, cold ham ploughman style dishes, cheese and chutney sandwiches and most importantly cheese plates. I have recreated a very simple red onion chutney, which has none of the nasty preservatives, just honey to sweeten, you can make this vegan and paleo friendly by using olive or coconut oil for sweating the onions and maple syrup to sweeten.
The secret to this condiment is to take it a really slow pace, gently heat the onions and let them sweat, it brings out the sweetness, just perfect for chutney. This time I saddled my chutney with some soft and creamy brie with crackers, the results were exceptional. You can add it to this great little party nibble recipe here. It will last in the fridge in a sealed pot for 5-10 days.
Why is it good for you:
Onions are a fabulous, they are a nurturing antioxidant and anti-inflammatory on the body, their antioxidant (quercatin) helps mop up the oxidation of fatty acids. We learnt today in our nutrition lecture that Brie contains the vital mineral vitamin K2 (yes folks cheese in moderation but brie has benefits) plays an important role to help keep your bones strong and healthy.
Enjoy this simple chutney, I certainly have.