Caramelised Onion Chutney
This sweet and sticky caramelised onion chutney recipe combines slow cooked onions, balsamic vinegar, and a touch of sweetness. Perfect for cheese boards, burgers, and sandwiches!
Ingredients
- 3 tbsp olive oil
- 1.5 kg (3.3 lb) brown onions thinly sliced
- 300 g (1 ½ cups) dark muscovado sugar
- 0.5 tsp salt
- 200 ml (⅞ cup) red wine vinegar
- 3 tbsp balsamic vinegar
- 3 cloves garlic crushed
- 1 tbsp wholegrain mustard
- 0.5 tsp paprika
- 0.25 tsp chilli flakes
Instructions
- Heat the oil in a large, heavy-based saucepan and gently fry the onions over a medium to low heat for 25 to 30 minutes, stirring regularly. The onions should be softened but not browned, and reduced by about half.
- Stir in 3 tbsp of the sugar, increase the heat, and cook for 7 to 10 minutes, stirring occasionally, until the onions are just starting to colour. Lower the heat, then add the remaining sugar, salt and all the other ingredients.
- Simmer, uncovered, so it bubbles gently on a medium to low heat for 30 to 40 minutes, 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.
- Spoon the hot chutney into cooled, sterilised jars (see Notes), then seal and label. The chutney will keep for up to 6 to 12 months.
Notes
- Alternative vinegar - swap balsamic vinegar for apple cider vinegar for a different flavour profile.
- Herbs - add thyme, rosemary or bay leaves for a herbal twist.
- Leftovers - mix leftover chutney into scrambled eggs or as a topping for omelettes. Or, stir it into soups or stews for a depth of flavour.
- Make ahead - make a large batch and store it in sterilised jars for easy use over the next few months...or give it as gifts!
- To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at gas mark 1/140C/fan 120C until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
Nutrition
Calories: 555kcal | Carbohydrates: 112g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 378mg | Potassium: 703mg | Fiber: 7g | Sugar: 91g | Vitamin A: 171IU | Vitamin C: 29mg | Calcium: 162mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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