● 1kg red onions
● 3 tablespoons of olive oil
● 2 bay leaves
● 240g La Siberia liquid panela honey
● 100ml red wine
● 170ml balsamic vinegar
● 1 pinch of salt
● 1 pinch of pepper
1. Heat olive oil in a pot, slice the onions into rings, and sauté over medium heat until translucent.
2. Add honey, red wine, balsamic vinegar, and bay leaves. Simmer over low heat for 10 minutes.
3. Season with salt and pepper. Stir well.
4. Pour the hot chutney into sterilized glass jars. For unopened jars, it lasts up to 6 months. If opened, refrigerate and consume within 3–5 weeks.
