This caramelised onion chutney 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...try Marks and Spencer Cornish Cruncher, 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.
The recipe makes one litre of chutney, so depending on the size of your jars, it'll probably fill around 5 or 6.
Tip
- 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.
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Ingredients
- 3 tbsp olive oil
- 1.5kg onions, thinly sliced
- 300g dark muscovado sugar
- 0.5 tsp salt
- 200ml red wine vinegar
- 3 tbsp balsamic vinegar
- 3 garlic cloves, crushed
- 1 tbsp wholegrain mustard
- 0.5 tsp paprika
- 0.25 tsp chilli flakes
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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 Tip above), then seal and label. The chutney will keep for up to 6 to 12 months.
Caramelised Onion Chutney
Ingredients
- 3 tbsp olive oil
- 1.5kg onions thinly sliced
- 300g dark muscovado sugar
- 0.5 tsp salt
- 200ml red wine vinegar
- 3 tbsp balsamic vinegar
- 3 garlic cloves 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 below), then seal and label. The chutney will keep for up to 6 to 12 months.
Notes
- 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.
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