Name: Chilli onion marmalade
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 1
Ingredients: 36.80 gm rice bran oil; 6 medium brown onions, halved, thinly sliced; 2 garlic cloves, crushed; 2cm piece fresh ginger, peeled, finely grated; 5 bird’s eye chillies, sliced; 1 red banana chilli, halved, deseeded, finely sliced; 215.00 gm caster sugar; 125.00 ml white vinegar; 21.00 gm lime juice

Chilli onion marmalade

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Prep Time:
15 minutes

Cook Time:
100 minutes

Total Time:
115 minutes

Spice up your dishes with trendy and fiery chillies!

Ingredients:

36.80 gm rice bran oil
6 medium brown onions, halved, thinly sliced
2cm piece fresh ginger, peeled, finely grated
5 bird’s eye chillies, sliced
1 red banana chilli, halved, deseeded, finely sliced
215.00 gm caster sugar
125.00 ml white vinegar
21.00 gm lime juice

Instructions:

In a heavy-based saucepan, heat oil over medium-low heat. Cook covered onions, stirring occasionally, until soft, for about 30 minutes. Increase heat to medium, add garlic, ginger, and chili, and cook until onions are pale golden, stirring occasionally, for 10 to 15 minutes.
Combine sugar, vinegar, and lime juice in a saucepan. Stir continuously until the sugar dissolves. Bring the mixture to a boil, then reduce heat and simmer for 40 to 50 minutes until thick and caramelized. Transfer the mixture to a hot sterilized jar, seal, and let cool. Refrigerate for up to 2 weeks.

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