Step 1

Finely dice the red onions and chilli pepper. Grate the garlic.

Step 2

Heat up the olive oil in a large pan and cook the onions and chilli pepper for fifteen minutes on medium heat. Stir frequently so it doesn't stick or go brown.

Step 3

Add the garlic, salt, sugar and pepper. Cook for another five minutes.

Step 4

Add the balsamic vinegar and bring to the boil on a high heat. Stir well and consistently until the vinegar has evaporated.

Step 5

Turn off the stove and let the chutney sit and cool for another five minutes.