- 5 Large Onions (about 1.3kg or 3 pounds)
- 1/3 Cup Brown Sugar
- 1/2 Cup Balsamic Vinegar
- 4 Tbsp Curry Powder
- 1/2 Tbsp Salt
- Chilli to taste (optional)
- 1 Tbsp Butter
Peel and slice the onions about medium thickness. I use a mandolin for speed and consistency, but be wary. Mandolins can bite. Always use the guard.
In a large saucepan (with a lid), over medium heat, melt the butter until it starts to become fragrant. Add the onions, and sprinkle the salt on top. Then add the Curry powder, and place the lid on the saucepan.
Cook, stirring every few minutes, until the onions have broken down, and have become translucent. You want them cooked, but not caramelized.
Add the brown sugar and vinegar, and stir to combine. Put the saucepan back on the stove, and cook while stirring, until all of the liquid is about gone, and the mix is resembling a sticky jam. Taste, and season accordingly.
Put the mix into sterilized jar, and keep in the fridge for use.
- Hamburgers/Steak Sandwiches
- A great topper for Roast Pork or Lamb
- Serve with your favorite Chop
- A spoonful on top of Mashed Potatoes
- Serve alongside a piece of fried cheese, like Haloumi or Saganaki
This is probably close to a chutney really, but it doesn’t have any of the fruitiness that most chutneys have, by virtue of the fact that it is only made from onions! Still, it packs a huge hit of sweetness, which is nicely balanced by the spice of the curry and the acidity of the balsamic vinegar. Without any chilli added, it is as mild as the curry powder you choose, but I would recommend you choose the best curry powder you can find. It will make a difference. I added about a teaspoon of cayenne pepper powder at the end, and it has a small kick that would be mild enough for all but those really sensitive to the heat.
The inspiration for the jam came from tonight’s dinner menu. Having got my hands on some Eye Fillet steak, we had steak sandwiches with salad and chips, and the onion jam was outstanding on the sandwich. It’s not always that the reality lives up to the inspiration, but tonight it did.