Small dried chillies pack a surprisingly intense punch – but double the quantity if you want it spicier.
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Yields:
1 kg.
Prep Time:
30 mins
Cook Time:
2 hrs
Total Time:
2 hrs 30 mins
Cal/Serv:
92
Ingredients
2 Tbsp. olive oil
1kg brown onions, finely sliced
500 ml cider vinegar
750 g granulated sugar
4 small bay leaves
4 whole dried bird's eye chillies
2 tsp. black mustard seeds
1 Tbsp. coriander seeds, crushed
Directions
Step 1Heat oil in a large, wide pan, add onions and 2tsp salt and cook gently, stirring occasionally, for 20-25min, until the onions are soft and very lightly golden.
Step 2Add remaining ingredients and stir until sugar dissolves. Bubble very gently for about 11⁄2hr, stirring occasionally, until thick and reduced, and a wooden spoon scraped along the base of the pan leaves a brief trail (it will continue to thicken as it cools). Remove from heat and leave to cool and settle for 10min.
Step 3Divide marmalade between sterilised jars, trying to ensure you get an even distribution of bay leaves and chillies (discard before eating). Seal and leave to cool before serving or storing. The marmalade is ready to eat immediately but improves on storing.
TO STORE Keep in a cool, dry place for up to 2 months. Chill after opening and use within 2 weeks. To gift, add a fabric lid cover or tie with a ribbon and tag.
Per 25g serving:
Calories: 92
Protein: 0g
Fat: 1g
Saturates: 0g
Carbs: 21g
Sugars: 20g
Fibre: 1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
