• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
×
Home » Recipes

Caramelised Red Onion Chutney (Thermomix - TM6 only)

Published: Dec 3, 2021 · Modified: Apr 18, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Caramelised Red Onion Chutney (Thermomix - TM6 only), Caramelised Red Onion Chutney (Thermomix - TM6 only)
Jump to Recipe Print Recipe

This caramelised red onion chutney made in our TM6 Thermomix is a perfect chutney to make any time of the year, to enjoy yourself or to give 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.

Other Recipes

You might also like to try:

  • condiments and sauces
  • snacks

Recent New Recipes

  • Caramelised Red Onion Chutney (Thermomix - TM6 only), Caramelised Red Onion Chutney (Thermomix - TM6 only)
    Smoked Haddock, Chorizo and Cheddar Croquettes
  • Caramelised Red Onion Chutney (Thermomix - TM6 only), Caramelised Red Onion Chutney (Thermomix - TM6 only)
    Chilli and Tomato Jam
  • Caramelised Red Onion Chutney (Thermomix - TM6 only), Caramelised Red Onion Chutney (Thermomix - TM6 only)
    Salmon, Prawn and Pea Fishcakes
  • Caramelised Red Onion Chutney (Thermomix - TM6 only), Caramelised Red Onion Chutney (Thermomix - TM6 only)
    Sweet Potato Wedges
Caramelised Red Onion Chutney (Thermomix - TM6 only), Caramelised Red Onion Chutney (Thermomix - TM6 only)

Recipe on UK Cookidoo

Caramelised Red Onion Chutney

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

  1. Place the oil and onions in the mixing bowl then caramelise on High Temp (see Cookidoo Tip).  
  2. 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. 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. 

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

   

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: 

  1. 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.
  2. 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. 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.

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Caramelised Red Onion Chutney (Thermomix - TM6 only), Caramelised Red Onion Chutney (Thermomix - TM6 only)

Caramelised Red Onion Chutney (Thermomix - TM6 only)

Deborah
Recipe on UK Cookidoo
Caramelised Red Onion Chutney
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Course Side Dish, Snack, Starter
Cuisine british
Servings 2 small jars (approx. 190g each)

Ingredients
  

  • 25g olive oil
  • 500g red onions cut in wedges
  • 0.5 to 1 fresh red chilli thinly sliced, to taste (see Notes)
  • 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 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.

 

You might also like to try:
  • condiments and sauces
  • snacks
Keyword cheese and biscuits, chutney, gravy, onion chutney, pate, red onion, Thermomix, TM6, toastie
« Chilli Jam (Thermomix)
Bacon and Cranberry Jam (Thermomix) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more... →


Free subscription and eCookbook


MOST POPULAR RECIPES

  • Sea Bass with Creamy Lemon Sauce, Sea Bass with Creamy Lemon Sauce
    Sea Bass with Creamy Lemon Sauce
  • Slow-Cooker Korean Pulled Chicken, Slow-Cooker Korean Pulled Chicken
    Slow-Cooker Korean Pulled Chicken
  • Cajun Chicken and Chorizo Pasta, Cajun Chicken and Chorizo Pasta
    Cajun Chicken and Chorizo Pasta
  • Meatball and Mushroom Stroganoff, Meatball and Mushroom Stroganoff
    Meatball and Mushroom Stroganoff
  • Slow-Cooker Chicken and Potato Curry, Slow-Cooker Chicken and Potato Curry
    Slow-Cooker Chicken and Potato Curry
  • Macaroni Cheese, Macaroni Cheese
    Macaroni Cheese
  • Creamy Chicken, Gammon and Leek Pie, Creamy Chicken, Gammon and Leek Pie
    Creamy Chicken, Gammon and Leek Pie
  • Salsiccia con Patate e Pomodori al Forno, Salsiccia con Patate e Pomodori al Forno
    Salsiccia con Patate e Pomodori al Forno

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 FELLY BULL