Name: Caramelized onion chutney
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1.5 kg onion; 3 Tbsp olive oil; 300g light muscovado sugar; 200 ml red wine vinegar; 3 Tbsp balsamic vinegar; 3 cloves of garlic, minced; 1 Tbsp grainy mustard; ½ tsp salt; ¼ tsp smoked paprika; ¼ tsp dried chilli flakes

Caramelized onion chutney

29 Nov 2016

by Dinna

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

I always make some onion marmalade or chutney for the festive seasons as it goes superbly with nutty cheeses, cold or grilled meats and I can use it on party nibbles, in burgers, fritters, scones & sandwiches. This caramelized onion chutney is one of my favourite recipes, so much so, that I give jars of it away as presents to friends! This chutney keeps well for months in sterilised jars (stored in a dark, cool space) but after opening it must be kept in the fridge.

Ingredients

1.5 kg onion
3 Tbsp olive oil
300g light muscovado sugar
200 ml red wine vinegar
3 Tbsp balsamic vinegar
3 cloves of garlic, minced
1 Tbsp grainy mustard
½ tsp salt
¼ tsp smoked paprika
¼ tsp dried chilli flakes

Instructions

Peel the onions, then cut them in half and thinly slice.
Heat the oil in a heavy-based pan. Add the onion and cook at low temperature for 10 minutes until soft.
Add 3 Tbsps of sugar to the onion and turn up the heat. Cook for 3-4 minutes, while constantly stirring (make sure it doesn’t burn!).
When the onion is golden brown, pour over the vinegar and add the remaining ingredients. Stir, then simmer for 15-20 minutes.
When it turns into a dark brown, thick, jelly-like jam, turn off the heat and spoon the chutney into cooled, sterilized jars. Seal the jars well.