Chutney Tuesday: Caramelised onion and Balsamic Tomato Chutney

Another of my own recipes. This is a very rich Chutney, if it's too rich you could increase the ratio of red wine vinegar to balsamic vinegar.

The onions take ages to cook so use your time efficiently by preparing the tomatoes while the onions cook.

I include all of the seeds and juice of the tomatoes (and the seeds of the chilli), but this is personal taste and could be omitted.

recipe:
2 tbls Oil
1 large white onion and 4 red onions (900g in total) sliced
approx 1.5g tomatoes (roughly 15 tomatoes) skinned, chopped into small chunks.
1 chilli pepper finely sliced
100g sundried tomatoes chopped very small
200 ml balsamic vinegar
50 ml re wine vinegar
250 g soft dark brown sugar

Cook onions in a large frying pan, in oil, very slowly over a lowish heat until caramelised (dark and sticky but not burned) this could take up to an hour. when almost done add a tbls of the sugar and cook a bit longer to caramelise further.
meanwhile prepare the tomatoes (use a blanching method to skin)

fry chilli in small amount of oil in large cooking pot, and all of the ingredients, bring to the boil and boil until reduced and jam like, (about 30 minutes)

transfer to sterilised jars and store.