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Caramelised Onion Chutney

A good cheese board is one of those things that really stands out for me about Christmas and it's great to see it's making a year round comeback. But it's amazing when you get to December how much the price of simple chutneys go up, for something that is basically vegetables, vinegar and sugar you are suddenly paying out like it caviar. So around the end of October I try and do a bit of prep and make my own.

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It's so simple to do and the classic onion chutney is my favourite but I like to add a bit more spice in there just to give it a lift that makes it stand out from the usual shop bought fare.

Ingredients

makes 400ml, two small jars

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  • 700g onions - about 6 medium

  • 150ml red wine vinegar

  • 50ml balsamic vinegar

  • 150g soft dark brown sugar

  • 2 tbsp olive oil

  • 2 tsp mustard seeds

  • 1/2 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1 tsp caraway seeds

  • pinch of salt

Method

To start cut the onions in quarters from root to tip then cut across into thin slices a few millimetres thick. You want short lengths of onion just so it's manageable to eat.

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Now fry off the spices in the olive oil for a minute or two until they are nice and fragrant. Then add in the sliced onions and sweat on a very low heat covered for 15-20 mins until they are soft but not browned. 

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Once that's done add in 2 tablespoons of the sugar and a pinch of salt, turn the heat up a little and cook for another 10 minutes covered until they are dark and properly caramelised.

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You are almost there, now you can add in the vinegars and the rest of the sugar and continue to cook down on low for another 30 mins with the lid off.

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Whilst that is doing you can sterilise the jar or jars you are using by washing in hot soapy water then putting the glass jars straight into an oven set to 140C (280F) for 15 mins. Putting the lids in boiling water for 10 mins then pull them out and let them dry.

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The chutney should now be nice and thick so it's time to spoon it into your jars and seal.

 

It will be at it's best after two months so try and leave them at least that long but they will keep for up to year in the cupboard and just need to be refrigerated once opened. 

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