Caramelized Onion Chutney

Peel and finely dice all the onions into small, even pieces.

Heat the vegetable oil in a heavy-based saucepan over medium-low heat. Add the diced onion and salt. Stir to coat evenly in the oil.

Cook the onions, stirring every 2–3 minutes, for 20–25 minutes. The onions should gradually turn from white to pale gold to a rich amber-brown. Reduce the heat if they begin to catch or burn.

Once deeply caramelised, add the brown sugar and chili flakes. Stir well and cook for 2 minutes until the sugar melts and coats the onion.

Pour in the apple cider vinegar and water. Stir to combine all the ingredients, scraping up any caramelised bits from the base of the pan.

Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring regularly, until the liquid evaporates and the chutney thickens to a sticky, jam-like consistency.

Remove from heat and taste — adjust with a pinch more salt, sugar, or vinegar to balance sweet, salty, and sour to your preference.

Allow to cool for 10 minutes, then transfer to a sterilised jar or serving bowl. Serve at room temperature as a condiment with bread, vegan cheese, curries, or grilled vegetables. Refrigerate and consume within 1 week.