I'm too tired to write a proper intro for this recipe. Why? Today I have been on a canal trip with our home educating friends, spent the afternoon in a couple of chilly playgrounds (thank the Lord for long johns!), followed by a lengthy game of football in the park. On arriving home, I had to carry two flatpack beds up two flights of stairs, help to assemble them both, then make supper. And somewhere in the middle of all that I made some onion chutney too. Ingredients (makes 2 or 3 jars) 1.25kg onions olive oil 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 Method 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).