Chop the white onion and shallots as finely as you can. Chop half of the red onion in bigger pieces and half sliced thinly. This is just for texture
Heat the oil in a large pan. Throw in the cinnamon, rosemary, pepper and bay leaves, then add all of the onion
Cook on low for 20 minutes so the onion gets nice and sticky soft
Add the finely chopped chilli and sweet pepper and cook down a further few minutes
Add the sugar and stir in to coat the onion, then add the vinegars
Bring to the boil, then turn down to a simmer and let cook down for an hour and a half stirring now and again
Total simmer may take up to 2 hours, you're waiting until all of the liquid evaporates and so after the first hour and a half you need to stand over the pan so it doesn't burn as it starts to thicken
When all the liquid is gone what's left should resemble a thick sticky jam
Spoon into sterilized jars and let stand sealed for 4 - 6 weeks for the flavour to fully develop. Make in the middle of November to be good for Xmas. Makes enough to fill 5 x 180g jars, indicated above as 5 servings = 1 jar. Great served with cheese and crackers, salads, cold cuts etc
