Homemade Caramelised Onion Chutney

Amazing chutney recipe that keeps for 9 - 12 months but is always eaten before then!!

Prep Time 15

Cook Time 1 25

Total Time 1 40

Servings Portions

Ingredients

3.5 lb white onions peeled/ finely sliced
3 tbsp balsamic vinegar
7 fl oz red wine vinegar
4 cloves garlic peel/mince
1 tbsp wholegrain mustard or dijon
1 large red chilli deseed/finely slice
3 tbsp sultanas wash/dry
½ tsp paprika
3 tbsp olive oil
10 1/2 oz dark muscovado sugar lovely molasses taste
1/2 tsp salt

Instructions

Place a heavy bottomed saucepan over a medium low heat and add the oil.
3 tbsp olive oil
When the oil is hot add the sliced onions and fry for 25 minutes until the onions have softened but not taken on any colour. The volume should have reduced by about half. Don’t forget to give the onions a stir frequently so they don’t stick to the pan.
3.5 lb white onions
Increase the heat to high and add ¼ of the muscovado sugar. Stir to combine and cook for about 8 minutes until the onions are beginning to change colour.
10 1/2 oz dark muscovado sugar
Reduce the heat back to medium and add the remaining sugar, mustard, paprika, chillies, sultanas, red wine vinegar and balsamic vinegar along with the minced garlic and salt.
3 tbsp balsamic vinegar, 7 fl oz red wine vinegar, 4 cloves garlic, 1 tbsp wholegrain mustard, 1 large red chilli, 3 tbsp sultanas, ½ tsp paprika, 1/2 tsp salt
Bring the pan to a gentle simmer (medium-low heat normally works) for 40 minutes. Stir the contents regularly so nothing sticks to the pan.
The chutney should reduce in volume and get thicker thanks to the sugar. My mother used to test the chutneys were cooked by using a large wooden spoon. Push it to the base of the pan and pulled it towards you. If you can see bottom of the pan for a couple of seconds, it is the right consistency.
Remove from the heat and carefully ladle/spoon the chutney into sterilised jars to the top.
Cut a small piece of parchment paper/greaseproof the shape of the top of the jar and lay it on top of the chutney. Seal the jars so they are airtight and leave to cool fully.
Stored in a dry cool place, they will last up to 12 months.

Equipment

1 heavy bottomed pan
4 sterilised jars 250ml each or similar.

Notes

I use sultanas for a little extra texture and have used Marsala in place of red wine vinegar. This is a versatile recipe, I have also used star anise, cardamom seeds, rosemary, bay and red onions all with great success.

Nutrition