Onion "Jam"

Recipe by cookingpompom
READY IN: 45mins
YIELD: 1 litre




  • Peel and thinly slice your onions (I use a Mandolin for this).
  • In a large heavy based pot, heat the oil and add the onions, stir frequently over a medium heat until caramalised (15-20 minutes).
  • Add the mustard seeds and fry for an additional 2 minutes.
  • Add the brown sugar and cook for another 2 minutes (it needs to be well dissolved).
  • Add the remaining ingredients and reduce to a low simmer and cook for another 5 minutes.
  • Carefully pour the hot onion jam into prepared jars ( hot sterilized jars if you want to keep them on your shelf - will keep for 6 months) or a clean jar if you want to pop it into your fridge and use it within 2-4 hours (or once chilled). Keeps in the fridge for 4 weeks. Once a jar is opened, this jam must be refridgerated.