Finely dice the red onions and chilli pepper. Grate the garlic.
4 red onion, 1 red chilli pepper with seeds, 2 cloves garlic
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.
3 tbsp olive oil
Add the garlic, salt, sugar and pepper. Cook for another five minutes.
2 cloves garlic, 1 pinch salt and pepper to taste, 2 tbsp dark brown sugar
Add the balsamic vinegar and bring to the boil on a high heat. Stir well and consistently until the vinegar has evaporated.
⅓ cup balsamic vinegar
Turn off the stove and let the chutney sit and cool for another five minutes.