Learning how to make onion chutney has never been easier...or yummier. This caramelised onion chutney has it all. It's sweet, sticky, rich and delicious.
Serve your red onion chutney with meats, cheeses or even an indulgent sandwich filling. Ideal for summer sharing platters in the sun or festive cheese and biscuit plate around Christmas. Or the perfect homemade edible gift for friends and family.
11 ingredients3 steps
Gluten Free
Vegan Recipes
Vegetarian
Dairy Free Recipes
Egg-Free Recipes
Nut Free
Ingredients
MetricImperial
4 tbspOlive oil
1.5kgRed Onions (sliced thinly)
280gBillington's Unrefined Molasses Sugar
200mlRed wine vinegar
4 tbspBalsamic vinegar
3Garlic cloves (crushed)
1 tspSmoked Paprika
2 tspWholegrain mustard
1Whole red chilli (finely chopped, deseed if preferred)
2Bay leaves
1pinchSalt
Utensils
Saucepan
Sterilised jars and vinegar proof lids
Nutritional information per 20g serving
Energy 37cal
Fat 0.9g
of which Saturates 0g
Carbohydrates 6.4g
of which Sugars 5.9g
Protein 0g
Salt 0.05g
Method
Step 1
Gently heat the oil in large saucepan and add the onions to soften for approximately 25 minutes, stirring occasionally to stop them browning.
Step 2
Stir in 50g of the sugar and increase the heat until the onions start to caramelise. Continue to stir regularly to ensure they don’t burn. Lower the heat and add the remaining ingredients before leaving to gently simmer for 40-50 minutes or until the chutney is thick and dark, stirring occasionally to prevent sticking.
Step 3
Remove the bay leaves and spoon into sterilised jars. Leave to mature for a couple of weeks before enjoying.
1 Baker Ratings
Good recipe, really easy to follow. I had to cook mine a little longer at the final step. A little too sweet for my taste, next time I'll add slightly less sugar
