Onion "Jam" - cooking recipe

Ingredients

3 tablespoons oil (vegetable)
10 medium sized onions (just under 2 kilos)
1 1/4 cups brown sugar
2 tablespoons mustard seeds
1/4 cup balsamic vinegar
1/3 cup sweet chili sauce
2 tablespoons apple cider vinegar

Preparation

Peel and thinly slice your onions (I use a Mandolin for this).
In a large heavy based pot, heat the oil and add the onions, stir frequently over a medium heat until caramalised (15-20 minutes).
Add the mustard seeds and fry for an additional 2 minutes.
Add the brown sugar and cook for another 2 minutes (it needs to be well dissolved).
Add the remaining ingredients and reduce to a low simmer and cook for another 5 minutes.
Carefully pour the hot onion jam into prepared jars ( hot sterilized jars if you want to keep them on your shelf - will keep for 6 months) or a clean jar if you want to pop it into your fridge and use it within 2-4 hours (or once chilled). Keeps in the fridge for 4 weeks. Once a jar is opened, this jam must be refridgerated.