3 large onions, finely chopped
3 cloves of garlic, finely diced
3 tbsps of olive oil
1 tsp black mustard seeds
1 tsp coriander seeds
3 tbsp red wine vinegar
4 tbsp brown sugar
Black pepper to taste

Chop the garlic and onions and slide into a large preserving pan along with the olive oil and mustard and coriander seeds.

Stir everything together and cook over a mild heat for about 20 minutes, stirring every now and again to break things up a bit.

Add the vinegar and sugar and place back over the heat for a further 10 to 20 minutes. You’re waiting to see the onions become completely translucent and the marmalade well and truly reduced down. Once you’ve reached that point, stir in 4 tablespoons of water and cook for a final 10 minute burst to add that last bit of sticky thickness.

Season according to your own personal taste, before spooning into sterilised jars and sealing.