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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.
5 from 5 votes
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Course: Jams, Pickles, Chutneys, Sauces, Dips & Spreads
Cuisine: British
Prep Time: 30 minutes
Cook Time: 2 hours 25 minutes
Total Time: 2 hours 55 minutes
Servings: 68 tablespoons
Calories: 44kcal
Author: Sarah James
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
  • 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.

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.
Nutrition Facts
Caramelised Onion Chutney
Amount per Serving
Calories
 
44
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
2
mg
1
%
Sodium
 
72
mg
3
%
Potassium
 
54
mg
2
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
6
g
7
%
Protein
 
1
g
2
%
Vitamin A
 
28
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
12
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.