Step 1

Peel and thinly slice the onions. The easiest way to do this is by using the slicing attachment on a food processor

Step 2

Add the oil and finely sliced chilli to a large pan over a medium high heat and add all of the onions. Stir and cook for a few minutes until softened but not coloured

Step 3

Add the sugar, balsamic vinegar, red wine vinegar and bay leaves and stir to combine

Step 4

Turn to a low heat and cook so it is barely bubbling for two hours, stirring occasionally to make sure it doesn't stick to the bottom of the pan

Step 5

Once the chutney is thick and glossy, remove the bay leaves and spoon into sterilised jars. Store somewhere dark for up to six months