Go Back

Caramelized onion chutney

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 insterilised jars(stored in a dark, cool space) but after opening it must be kept in the fridge.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 16 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1.5 kg onion
  • 3 Tbsp olive oil
  • 300 g 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

Method
 

  1. Peel the onions, then cut them in half and thinly slice.
  2. Heat the oil in a heavy-based pan. Add the onion and cook at low temperature for 10 minutes until soft.
  3. 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!).
  4. When the onion is golden brown, pour over the vinegar and add the remaining ingredients. Stir, then simmer for 15-20 minutes.
  5. 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.