Caramelised Onion Chutney
Deborah
Delicious with a mature cheddar, in gravy, in a toastie, add to homemade sausage rolls or give as a gift.
Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Side Dish, Snack, Starter
Cuisine British
Servings 20 makes 1 litre
- 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
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.
- 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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Keyword cheese and biscuits, christmas gift, chutney, crackers, foodie gift, gravy, mango chutney, onion chutney, pate, toastie, vegetarian