Caramelised Red Onion and Chilli Chutney

Ingredients:
1kg net of medium sized red onions - all finely sliced
2 tbsp sunflower oil
2 red chillies - finely chopped
9 oz light muscovado sugar
8 fl oz red wine vinegar

Method:
Place the sliced onions in a pan with the sunflower oil and cook slowly over a low heat, stirring occasionally, until they have softened and are translucent, but are not browned (this took about 45 minutes with the hob only on number 2) 
Add in the finely chopped chillies and cook for a further 10 minutes
Stir in the sugar and cook for 5 minutes 
Add in the vinegar, bring up to the boil and then immediately turn down to a gentle simmer  
Keep stirring occasionally and cook until the volume has reduced, the chutney has thickened and darkened (this took about 1 1/2 hours of very gentle simmering).
Remove from the heat and spoon into pre-sterilised jars and seal.  

My batch made 3 small jars.  
Ideally this should be placed in the cupboard for at least a month to mellow before being eaten.