This red onion chutney has really cheered up my meals recently. And did I tell you I hate dry food? Usually if there’s sauce or gravy going, I’m all over it. That’s probably the Northerness in me (which always need a capital N).
I love a good relish or chutney that I can spread on my bacon sarnies, eat with meat and sometimes a dollop in the centre of my soup. And knowing this is syn free is truly a relaxing thought.
And the beauty of this one is it’s syn free. Ok, the french baguette isn’t so much, but I was so proud of this recipe, there’s something about a wholemeal roll that isn’t as photogenic, so please forgive me.
The other great news is that it was so easy made in my slow cooker. However, if you don’t have gone, why not try simmering for around 40 minutes.
And probably a word of warning about any chutney. It will stink your house out with a sweet vinegar aroma. It’s a bit eye stingy to start off with but you want to cook off the sharp tang.
Makes an average of 82 tbsp which is just under 1 counted calorie. You would need to eat 20.5 tablespoons to make up 1 syn.
Slimming World Syn Free Slow Cooker Red Onion Chutney
- 1 kg red onions halved & thinly sliced
- 2 garlic cloves minced
- 8 tbsp granulated sweetener *4 syns if you ate the WHOLE lot
- 200ml balsamic vinegar
- 150ml apple cider vinegar
- 150ml malt vinegar
- Place everything in the slow cooker and place a sheet of tin foil on top before placing on the slow cooker’s lid.
- Cook on high for 5-6 hours without stirring. If it’s too vinegary, cook it for longer until it’s toned down to your liking.
- Spoon in to sterilised jars while hot and screw the lid in to place and place in the fridge. I personally think mine might last 2-3 months from the vinegar’s acidity but will keep you posted.
- If you made it and loved it, why not tag me on Instagram with a pic using @TastefullyVikkie?
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