Shallot & Herb Chutney

This herby shallot chutney is delicious with some game terrine, or with a slice of cold roast ham and some toast. It is also very good for livening up simple beef or game stews.


  • 8 Shallots (2 Onions)
  • Olive Oil (for frying)
  • 200ml Balsamic Vinegar
  • 2 tbsp Brown Sugar
  • Fresh Thyme and Marjoram (handful, washed and picked)

Slice 8 Shallots (or a couple of medium Onions)

Fry gently over a very low heat in some Olive Oil until they’re caramelised and sweet…

Add a few tablespoons of Brown Sugar and 200ml Balsamic Vinegar (I used Aspall’s Apple Balsamic)

Also add a handful of Thyme and Marjoram leaves, picked off the stalk and chopped finely

Cook for a few minutes or until sticky and looking like a Chutney

[This recipe come from James Martin on the BBC Food website – it was designed to accompany Game Terrine. I used Marjoram as well as Thyme]

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