Caramelised onion chutney recipe

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  • Serves 3 x 500g (1lb) jars
  • 10 mins to prepare and 1 hr 30 mins to cook
  • 14 calories / serving
  • Healthy
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Caramelised onion chutney HERO

Heat the oil in a large saucepan and gently fry the onions over a low heat for 25-30 minutes until softened but not browned. Stir in 3 tbsp sugar, increase the heat and cook for 3-4 minutes, until the onions are browned, then add the remaining sugar and all the other ingredients.

Simmer gently for 45 minutes to 1 hour minutes until the liquid has reduced and the mixture has thickened and become a dark caramel colour.

Spoon the hot chutney into cooled, sterilised jars, then seal and label. Store for up to 6-12 months.

Cook's note: This chutney is fantastic with grilled meats, especially sausages, and a spoonful added to pan juices helps make a great gravy for roasts.

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  • Ingredients

  • 3tbsp olive oil
  • 1·5kg (3lb) onions, peeled and thinly sliced
  • 300g (10oz) muscovado sugar
  • 200ml (7fl oz) red wine vinegar
  • 3tbsp balsamic vinegar
  • 3 cloves garlic, crushed
  • 1tbsp wholegrain mustard
  • ½tsp salt
  • pinch paprika
  • pinch crushed chillies
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  • Energy 60kj 14kcal 1%
  • Fat 0.2g 0%
  • Saturates 0g 0%
  • Sugars 2g 2%
  • Salt 0g 0%

of the reference intake
Carbohydrate 2.8g Protein 0.1g Fibre 0.2g

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