Simple, Rich and Delicious; Caramelised Red Onion Chutney

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I purchased a pot of onion chutney from a local supermarket, intrigued, and was very disappointed. It was so sweet and jam-like, and really sickly. So I decided to make my own, with minimal ingredients, just to see how it would turn out. The resulting recipe is very simple, and very good! I make a big batch up about once a month, and have to hide a jar or two to keep as my friends take the rest! This recipe will fill one large pickled onion jar, and leave a little over for a couple of small gift jars.

Ingredients Nutrition

  • 10 plump red onions
  • 500 g golden unrefined unbleached cane sugar
  • 750 ml approx red wine vinegar (or one and a half normal-sized bottles of the stuff)

Directions

  1. Thoroughly wash jars with hot water and camden tablets. If you don't have the tablets, antibacterial soaps will do fine but rinse very well.
  2. Place the jars, open, in an oven that is set to it's lowest heat, to keep warm.
  3. Top and tail the onions, halve them, then peel off the dry skin and the first layer of flesh. Slice into half rings, about 2-3mm thick.
  4. Add onion slices to a deep sides pot on a medium-high heat and allow to heat naturally, cooking in their own juices. Stir occasionally to prevent sticking.
  5. Add half the sugar, and stir thoroughly to coat the onion. Continue heating and stirring gently, letting the sugar melt and bubble on the onion but not allowing the onion to stick and burn.
  6. Once the onion just starts to turn colour, add enough red wine vinegar to cover and stir thoroughly again. Then turn he heat to medium and leave to cook for 15-20 minutes. Check regularly, and top up with vinegar as required.
  7. Turn up the heat, add the remaining sugar and vinegar, and stir until all the sugar is absorbed into the mixture. Lower the heat again, and cook, stirring regularly, until thick and gloopy.
  8. Spoon mixture into hot jars, label jars with the date and seal.
  9. Leave at least 6 weeks before eating. I have tried this chutney at 3 months and it is delicious, if you can keep it hidden that long!
  10. Serve as a side with cooked meat, curries, as a burger/hotdog relish, or at it's best layered on good oatcakes with a selection of blue cheeses, goats cheeses and over-ripe brie.
Most Helpful

5 5

Wonderful Recipe won 1st at local Village show today. Very simple to make exceptional taste.