Caramelised onion chutney

Caramelised onion chutney recipe

295 ratings

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. See method

  • Serves 20 (makes 1 ltr)
  • 20 mins to prepare and 1 hr 30 mins to cook
  • 24 calories / serving

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 paprika
  • ¼ tsp crushed chillies

Each serving contains

  • 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

Method

  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, ½ tsp salt 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.

See more Side dish recipes

*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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