Caramelised Onion Chutney
Delicious Caramelised Onion Chutney is sweet & sticky & so much better than shop bought ! The perfect accompaniment to a cheeseboard, Boxing Day table or barbecue.
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Servings: 68 tablespoons
Calories: 44kcal
tablespoons
Equipment
- A mandolin, a food processor or a sharp knife.
- A large, heavy stainless steel preserving pan or a heavy based saucepan.
- A saucepan lid or similar, large enough to cover your preserving pan.
- If you are choosing the Slow Cooker method, you will need a 6 person (6 litre) slow cooker.
- A ladle.
- A jam funnel
- 4 to 6 jam jars with screw top lids. Make sure you are using vinegar proof lids – generally plastic coated on the underside to prevent any acid reaction with metal.
- Adhesive labels.
Ingredients
- 2 kg red onions Prepared/peeled weight 1850g
- 50 ml rapeseed/Canola oil
- 50 g unsalted butter
- 2 bay leaves - fresh or dried
- 300 g light brown muscavado sugar
- 200 ml red wine vinegar
- 200 ml Balsamic vinegar
- 2 teaspoons salt
- 1 teaspoon chilli flakes
Instructions
Stovetop method
- Peel and thinly slice onions - make sure they are evenly cut.
- Over a low heat, melt rapeseed/Canola oil and unsalted butter in your preserving pan/saucepan.
- Add onions and bay leaves and stir.
- Cover with lid and cook for 40 minutes until onions are soft but not brown.
- Stir in 4 tablespoons of sugar and cook for 15 minutes on a low heat, stirring from time to time.
- Remove the lid and take off the heat. Stir in the rest of the sugar along with the salt, chilli flakes and vinegars.
- Return the pan to a low heat and let the chutney mixture simmer for at least 1½ to 2 hours, stirring every now and then to prevent it sticking to the bottom of the pan.
- The chutney is ready when the liquid content has reduced so that a spatula drawn through it will leave a trail for 30 seconds before filling in again.
- Ladle into sterilised jars and seal with screw top lids.
- Wipe the sealed jars with a warm damp cloth. Label when cold.
Slow Cooker / Crockpot method.
- Peel and thinly slice onions - make sure they are evenly cut.
- Add the onions and the bay leaves to your slow cooker and top with the butter and oil.
- Replace the slow cooker lid and cook on the low setting for 3 hours so your onions are soft and cooked through.
- Stir in the sugar, vinegars, salt and chilli flakes.
- Replace the slow cooker lid but this time prop it open a little with a wooden spoon or spatula. Cook on High for 5 or 6 hours.
- Check after 5 hours and if it’s not ready, replace the lid propped open by the wooden spoon and leave for another hour or so.
- The chutney is ready when the liquid content has reduced so that a spatula drawn through it will leave a trail for 30 seconds before filling in again.
- Ladle into sterilised jars and seal with screw top lids.
- Wipe the sealed jars with a warm damp cloth. Label when cold.
Video
Notes
- The recipe makes enough (approximately) to fill 5 or 6 x 226 g (8oz) jars. One serving is 1 tablespoon (20 g)
- Keep at least 2 weeks before eating.
- Caramelised Onion Chutney will keep for up to a year stored in a cool dry place.
- Once opened, use within four weeks.
- Serve with cheese, cold meats or your favourite burger.
- Add a tablespoon or two to your favourite stew, casserole or tagine.
- Perks up any gravy, especially good with bangers and mash.
- Puree a couple of tablespoons, add a little water and use as a glaze for your Christmas ham or roast.
- Puree a few tablespoons, add a little water and mustard and use as a dipping sauce.
- Spread some on toast, layer with cheese and grill.
- Nutrition information is approximate and meant as a guideline only.
Calories: 44kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 72mg | Potassium: 54mg | Fiber: 1g | Sugar: 6g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg