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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
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Side Dish, Snack, Starter
Cuisine British
Servings 20 makes 1 litre

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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Keyword cheese and biscuits, christmas gift, chutney, crackers, foodie gift, gravy, mango chutney, onion chutney, pate, toastie, vegetarian