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!
The recipe is from a Tesco magazine from quite a few years ago. A good friend had made it and gave us a jar...and we loved it!! I've now made it loads of times, especially around Christmas time to give as gifts to family and friends.
We mostly have it with cheese and biscuits - it's delicious with a mature cheddar, and if i've got any in the fridge when I'm making our sausage rolls, i'll put some through the sausage mixture!
Try adding it to gravy or put it in a cheese or ham and cheese toastie or sandwich and it's delicious on top of a burger.
The recipe makes a litre of chutney, so depending on the size of your jars, it'll probably fill around 5 or 6.
Tips
- 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.
FREQUENTLY ASKED QUESTIONS
When stored in sterilised jars, it lasts 6 to 12 months in the fridge. Once opened, use within 2 weeks.
Yes, you can freeze it in airtight containers for up to 3 months. Thaw overnight in the fridge before use.
Yes, replace sugar with honey, maple syrup, or a natural sweetener like stevia. Note that this may slightly alter the flavour.
Red onions are preferred for their sweetness, but brown onions can be mixed in for added depth of flavour.
Simmer the chutney uncovered to reduce the liquid. If it’s still too thin, mix a small amount of cornflour with water and stir it into the chutney.
It pairs beautifully with cheese boards, burgers, grilled meats, and sandwiches. It’s also a great topping for roasted vegetables or baked brie.
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How to make this Caramelised Onion Chutney
Ingredients
- 3 tbsp olive oil
- 1.5kg brown onions, thinly sliced
- 300g dark muscovado sugar
- 0.5 tsp salt
- 200ml 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 Tips), then seal and label. The chutney will keep for up to 6 to 12 months.
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Caramelised Onion Chutney
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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