Andrew James Soup Maker & Blender User Manual page 26

Red Onion Chutney
Preparation: 15 minutes
7 medium red onions
2 shallots
1 red pepper
1 red chilli
200ml balsamic vinegar
50ml red wine vinegar
220g dark brown sugar
1 tsp mixed spice
2 fresh bay leaves
1 sprig of rosemary
1. Place the S/S filter into the soup maker jug, aligning with the grooves so it is
locked into place.
2. Chop onions, shallots, red pepper, chilli and rosemary. Scrape into the soup
maker jug.
3. Pour balsamic vinegar and red wine vinegar into the jug. Add sugar, mixed
spice and bay leaves then lock the lid in place.
4. Turn the soup maker on. You will hear a beep.
5. Select chunky soup. The beep will signal it has started and the light will flash
on and off.
6. The chutney will cook for 30 minutes. A beep will signal the soup maker has
finished.
7. Allow the chutney to cool slightly. Pour into sterilised jars and cool com-
pletely. Store in a cool dark place. Once opened, keep in the refrigerator
and consume within 4 weeks.
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