Heat the oil in a large saucepan and gently fry the onions over a low heat for 15-20 minutes until softened but not browned. Stir in 3 tbsp sugar, increase the heat and cook for 3-4 minutes, until the onions are browned, then add the remaining sugar and all the other ingredients.
Simmer gently for 30 minutes until the liquid has reduced and the mixture has thickened and become a dark caramel colour.
Spoon the hot chutney into cooled, sterilised jars, then seal and label. Store for up to 6-12 months.
Cooks note: This chutney is fantastic with grilled meats, especially sausages, and a spoonful added to pan juices helps make a great gravy for roasts.
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