Caramelised onion chutney recipe

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  • Serves 20 (makes 1 ltr)
  • 20 mins to prepare and 1 hr 30 mins to cook
  • 24 calories / serving
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Sweet and sticky, this caramelised onion chutney is the perfect accompaniment to a special cheeseboard, or enjoy it with cold cuts on Boxing Day. It also makes a great edible gift for friends and family.

  1. Heat the oil in a large, heavy-based saucepan and gently fry the onions over a medium-low heat for 25-30 mins, stirring regularly. The onions should be softened but not browned, and reduced by about half.
  2. Stir in 3 tbsp of the sugar, increase the heat, and cook for 7-10 mins, stirring occasionally, until the onions are just starting to colour. Lower the heat, then add the remaining sugar and all the other ingredients.
  3. Simmer, uncovered, so it bubbles gently on a medium-low heat for 30-40 mins, or until the chutney has reduced and thickened to a dark caramel colour, stirring occasionally to check it isn’t sticking to the bottom of the pan. To test if the chutney is ready, drag a wooden spoon across the bottom of the pan – it should take a few seconds for the juices to re-cover the bottom of the pan.
  4. Spoon the hot chutney into cooled, sterilised jars*, then seal and label. The chutney will keep for up to 6-12 months.

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*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

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  • Ingredients

  • 3 tbsp olive oil
  • 1.5kg onions, thinly sliced
  • 300g dark muscovado sugar
  • 200ml red wine vinegar
  • 3 tbsp balsamic vinegar
  • 3 garlic cloves, crushed
  • 1 tbsp wholegrain mustard
  • ½ tsp salt
  • ½ tsp paprika
  • ¼ tsp crushed chillies
Shop ingredients
  • Energy 100kj 24kcal 1%
  • Fat 1g 1%
  • Saturates 0g 1%
  • Sugars 5g 5%
  • Salt 0g 1%

of the reference intake
Carbohydrate 5.2g Protein 0.3g Fibre 0.3g

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