This caramelised red onion chutney made effortlessly in the Thermomix TM6 is sweet, tangy, and full of rich flavour. It's perfect for cheese boards, sandwiches, and giving as a delicious foodie gift!
As well as enjoying it with cheese and biscuits, try it with pate, in a toastie or add it to gravy. It has a beautiful rich caramelised flavour with a hint of warmth, depending on how much chilli you add.
If you enjoy this one...give the other caramelised onion chutney on Felly Bull a try!
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- NOTE: This recipe can only be made in the TM6 model of Thermomix as it uses the high temp mode.
- You can use chilli flakes as a substitute for a fresh red chilli – 0.25 tsp for half a chilli and 0.5 tsp for a whole chilli.
- 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.
- This caramelised red onion chutney recipe is easily doubled if you follow the Non-Thermomix Instructions and cook it on the hob.
Cookidoo Tip
- The high temperatures of Thermomix® caramelise the red onions for a fuller flavour in this tasty chutney.
FREQUENTLY ASKED QUESTIONS
It's best not to as freezing can alter the texture of the chutney. Keep it in sterilised jars in a cool place (eg: the garage) or in the fridge.
Yes - brown onions will add a more intense flavour.
Simmer for an additional 10 to 15 minutes until thickened.
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How to make this Caramelised Red Onion Chutney with or without a Thermomix
Recipe on UK Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 25g olive oil
- 500g red onions, cut in wedges
- 0.5 to 1 fresh red chilli, thinly sliced, to taste (see Tips)
- 200g light brown sugar
- 1 tsp fine sea salt
- 200g red wine vinegar
Instructions
- Place the oil and onions in the mixing bowl then caramelise on High Temp (see Cookidoo Tip).
- Add the chilli, sugar, salt and vinegar then cook for 25 minutes /Varoma/ Reverse /speed 0.5. While still warm, transfer into sterilised jars (see Tips) with airtight lids, leaving approx. 5mm at the top. Make sure that the rim of the jar is clean, then seal immediately. Leave to cool completely then refrigerate for 1 day before serving. The chutney will keep for up to 6 to 12 months and is a lovely foodie gift to give at any time of the year.
Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted using a large casserole, frying pan or soup pot and the hob. My suggestions are as follows:
- Heat the oil in a large, heavy-based saucepan, casserole or frying pan and gently fry the onions over a medium to low heat for 30 minutes, stirring regularly. The onions should be softened but not browned, and reduced by about half.
- Add the chilli, sugar, salt and vinegar then simmer, uncovered, for 30 minutes, on a medium to low heat, stirring occasionally. While still warm, transfer into sterilised jars (see Tips) with airtight lids, leaving approx. 5mm at the top. Make sure that the rim of the jar is clean, then seal immediately. Leave to cool completely then refrigerate for 1 day before serving. The chutney will keep for up to 6 to 12 months and is a lovely foodie gift to give at any time of the year.
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10 WAYS TO MAKE A CHILLI
Here's 10 ways to make a chilli, but no two are the same!! As well as beef chilli, you'll find one topped with cornbread, one made with turkey mince, a couple of pork ones, a couple of chicken ones, a vegan one, and one with pasta in it. I hope you enjoy them as much as we do!
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Caramelised Red Onion Chutney (Thermomix - TM6 only)
Ingredients
- 25 g (0.9 oz) olive oil
- 500 g (17.6 oz) red onions cut in wedges
- 0.5 to 1 fresh red chilli thinly sliced, to taste (see Notes)
- 200 g (7.1 oz) light brown sugar
- 1 tsp fine sea salt
- 200 g (7.1 oz) red wine vinegar
Instructions
- Place the oil and onions in the mixing bowl then caramelise on High Temp (see Cookidoo Tip below).
- Add the chilli, sugar, salt and vinegar then cook for 25 minutes /Varoma/Reverse/speed 0.5. While still warm, transfer into sterilised jars (see Notes) with airtight lids, leaving approx. 5mm. Make sure that the rim of the jar is clean, then seal immediately. Leave to cool completely then refrigerate for 1 day before serving. The chutney will keep for up to 6 to 12 months and is a lovely foodie gift to give at any time of the year.
Notes
- NOTE: This recipe can only be made in the TM6 model of Thermomix as it uses the high temp mode.
- You can use chilli flakes as a substitute for a fresh red chilli – 0.25 tsp for half a chilli and 0.5 tsp for a whole chilli.
- 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.
- This caramelised red onion chutney recipe is easily doubled if you follow the Non-Thermomix Instructions and cook it on the hob.
Cookidoo Tip
- The high temperatures of Thermomix® caramelise the red onions for a fuller flavour in this tasty chutney.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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