I’m going to share a Recipe of Caramelised Red Onion Chutney with my friend. The red onions are caramelised to bring out the sweetness of the cooked onions. Using red onions makes for this chutney has striking bright red chutney. This is a delicious chutney ideal for burgers, Mexican food, sandwiches or vegans.
Caramelised Onion Chutney
Delicious Caramelised Onion Chutney is sweet and sticky and so much better than shop bought ! The perfect accompaniment to a cheeseboard, Boxing Day table or barbecue.
Each year at the Kitchen Shed, October sees the start of preparing our Christmas hampers. And Caramelised Onion Chutney is one of the first recipes we make.
So if you’re making chutney for yourself, why not rustle up an extra batch and give a delicious edible Christmas gift to family and friends ?
My chutney is made with deliciously sweet caramelised red onions, flavoured with bay leaves and gently spiced with chilli flakes. In fact, the secret to the perfect onion chutney is slowly caramelising the onions in butter and oil before adding the other ingredients.
When making chutney for hampers, I double batch by using both the hob/stove top and the slow cooker. Bearing this in mind, I’ve also included instructions for making the chutney in the slow cooker. The slow cooker really does such a perfect job when caramelising onions that I always use it for my onion gravy
What is Onion Chutney ?
A chutney is a preserve made with fruits or vegetables (sometimes both), vinegar and sugar. In this recipe, we’re using onions with sugar and vinegar.
The ingredients are slowly cooked together to form a jam like consistency which is why you’ll often see Onion Chutney labelled as Onion Marmalade or Onion Jam but essentially they’re a chutney.
What equipment do I need ?
- Whilst not essential, I find it much easier and quicker to get through a lot of onions using a mandoline. This way of processing also gives uniform slices of onion which helps with even cooking. I use my de Buyer mandoline, which I invested in years ago, and I have to say it’s also great for coleslaw, dauphinoise potatoes and slicing vegetables for stews and casseroles. As an alternative to a mandoline you could use a food processor or simply a sharp knife.
- You will need a large, heavy stainless steel preserving pan or a heavy based saucepan. If you make a lot of chutneys and jams it’s worth investing in a good solid preserving pan – I use an 8.5 litre Penguin Home Professional pan.
- 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. I used a 4 person (4.7 litre) CrockPot and halved the recipe.
- A ladle.
- A jam funnel – it’s something I wouldn’t be without and saves a lot of mess. I prefer to use a stainless steel funnel because it is better suited to resist the acidity of the vinegar.
- 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.
If you’re giving Caramelised Onion Chutney away as gifts and need some lovely shaped hexagonal jars to show it off, I bought a box of 24 by Nutleys. They’re good value and you get a handy specifically designed and reusable cardboard jar box.
How to sterilise jars
Sterilise your jars shortly before they are to be used as this minimises time in which the jars might pick up new bacteria and ruin your chutney. Make sure your jars are dry when you come to fill them.
I like to sterilise jam jars in the microwave. Simply clean your jars as normal and rinse but whilst they are wet, pop them in the microwave for two minutes on full power. Remember the jars will be very hot, so remove with care.
Alternatively, wash jars in the dishwasher on a hot cycle.
Always sterilise more jars than you think you will need.
What ingredients do I need ?
You will need two kilos of red onions. I know this might sound like a heck of a lot of onions to get through but if you’ve ever cooked onions for hot dogs you’ll know where I’m coming from.
What might have started out as a great pile of freshly sliced onions can soon cook down to “Where have all the onions gone ?” I’ve used red onions for sweetness but brown or yellow onions work well.
I’ve found you can often pick up net sacks of onions from a market, farm shop or cash and carry for a lot less than supermarket pre packed or bought by the pound. Choose firm fresh onions for best results and easier slicing.
- Rapeseed/Canola oil
- Unsalted butter – I used Guernsey butter this time but I use whatever butter I have in the fridge. If you want to make your onion chutney vegan use all rapeseed oil (100 ml) instead.
- Bay leaves – you can use fresh or dried.
- Light brown muscavado sugar – it’s less refined than brown sugar with much or all of the molasses still remaining. Brown sugar tends to be white refined sugar with molasses added. Light brown muscavado is a much better flavour and works well with the onions to give the sweet and sticky finish essential in a caramelised onion chutney.
- Chilli flakes – you only need one teaspoon of chilli flakes as we’re looking for a gentle heat not a spicy hit. You can of course omit the chilli altogether or use half a teaspoon. Alternatively, you can use 1 tablespoon of yellow mustard seeds – the ones used in mustard. They aren’t quite as fiery as black or brown mustard seeds and will give a warm spice tone which is slightly sweet.
- Sea salt.
- Red wine vinegar – adds a tang to your chutney. Using equal amounts of red wine and Balsamic gives a balanced flavour.
- Balsamic vinegar – it’s sweeter than red wine vinegar and adds a mellow tartness to the chutney. You don’t need to buy an expensive aged Balsamic but do check the acetic acid content, see note below.
What is the best vinegar for chutney ?
You will need a good quality vinegar with an acetic acid content of at least 5%. Most reputable brands have at least 5% acetic acid and some even go as high as 8%. If the acetic acid percentage isn’t stated on the label, there’s a fair chance it doesn’t reach the 5% level.
How to make stovetop Caramelised Onion Chutney
- Peel and thinly slice onions, making sure they are evenly cut. I like to use a mandolin to get thin uniform slices. I slice the onion whole and then cut the slices in half.
- Vinegar can tend to slightly harden onions so the next step is to sauté the onions in butter and oil (along with the bay leaves) until they are tender.
- Add 4 tablespoons of sugar and cook for 15 minutes on a low heat, stirring from time to time.
- 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.
How to make Onion Chutney in the Slow Cooker
Take the heat out of chutney making by letting your slow cooker or CrockPot do the work for you. I love making chutney in my CrockPot, so if you have one, I really recommend using it to deliver a fuss free chutney.
A slow cooker is the perfect appliance for caramelising onions and making chutney as the simmering down needs to be gentle. Unlike the stove top method, there’s no need to worry about your chutney catching on the bottom of your pan or of it drying out too much.
- Firstly, cook the onions, bay leaves, butter and oil for three hours on low.
- Secondly, add the rest of the ingredients and stir.
- Lastly, the slow cooker lid is put back on but this time it is propped open with a wooden spoon or spatula so the chutney can reduce down until it is nice and thick. This process usually takes about 6 hours on the high setting.
How long before I can eat my Red Onion Chutney ?
Chutney improves as it matures, so leaving it in sealed jars for at least two weeks before sampling is definitely preferred.
Despite knowing I should leave chutney to mature, I have opened a jar the day after cooking and it was delicious – with no overpowering taste of vinegar.
How long will it keep ?
Your Caramelised Onion Chutney will keep for up to a year. Once opened, use within 4 weeks.
Store in a cool, dry place away from direct sunlight.
What to eat with caramelised onion chutney.
- Caramelised Onion Chutney is perfect on a cheese or ham sandwich.
- Serve alongside a cheeseboard or with cold meats.
- I love it with a slice of Melton Mowbray pork pie on Boxing Day.
- Adds a tang to a cheese toastie.
- Delicious with a melted Camembert and crusty bread.
- Add a spoon to a bowl of soup to serve.
- Great addition to your BBQ table, delicious on a burger and takes a hotdog to another level.
But don’t limit your chutney to being an accompaniment, use it in your cooking too:
- 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.
CARAMELISED RED ONION CHUTNEY
There’s nothing better than caramelised red onion chutney with a gorgeous terrine or cold meats.
This version has a low amount of sugar and keeps for a few days in the fridge and can even be frozen.
Any variety of onions work in this dish and the rest os store cupboard ingredients.
Perfect with some crusty bread and cheese or how about adding a dollop to your Sunday roast gravy?
There are so many varieties of English chutneys and caramelised red onion chutney has to be a favourite.
My family love grazing over cheese, cold meats terrines and pates, so this recipe is a regular. It has just the right amount of sweet and sour tang to go perfectly.
This is a chutney that has a lower amount of sugar than normal, so it’s not suitable for storing in jars. But, that’s not a problem as I just freeze it instead in small portions.
WHY YOU WILL LOVE THIS RECIPE
- Any variety of onion can be used
- Easy to freeze
- Store cupboard ingredients
- Simple to make
- Oil – olive oil, vegetable, sunflower or rapeseed oil.
- Butter – salted or unsalted.
- Onions – red onions.
- Thyme – few sprigs fresh thyme.
- Bay – a bay leaf.
- Sugar – brown sugar for a richer taste.
- Vinegar – balsamic vinegar.
- Wine – red wine.
See recipe card for quantities.
- Sharp knife
- Wooden spoon
- Large saucepan and lid
Peel the onions, cut in half then finely slice.
Remove any of the pieces that have the core of the onion and discard.
Put the oil and butter in a large saucepan over a medium heat.
Add the onions and stir well. Place the lids on and reduce the heat to low.
⏲️ BAKING TIME
Cook for 15 minutes, stirring occasionally.
Add the seasoning, bay leaf and sugar.
Cook, uncovered for a further 20 minutes, stirring occasionally.
Add the red wine, balsamic vinegar and water.
Cook for a further 20 minutes, or until all the liquid has evaporated.
Remove the thyme sprigs and bay leaf.
Allow to cool to room temperature before serving.
🥗 SERVE WITH
- Cold Slow Cooked Lamb Shoulder
- Minted Lamb Burgers
- Cold Venison Haunch
- Duck Terrine
- Game Terrine
- A selection of cheese
- Lincolnshire Sausage Skewers
- Onions – use any variety of onion. Yellow onions will give a much sweeter result.
- Fresh herbs – use a teaspoon of dried thyme.
- Red wine – use the same quantity of water.
- Spices – add a teaspoon of carraway seeds, fennel, mustard seeds or cumin seeds instead of the herbs.
- Refrigerator – cool and store in a covered container for up to 5 days.
- Freezer – pack in small containers and freeze for up to 3 months.
Caramelised red onion chutney recipe
This is my favourite chutney. It’s wonderful with goat’s cheese, on a pizza or in a quiche. It’s also at home in a cheese toastie
Makes about 4-6 jars.
8 red onions
1 red chilli
2 bay leaves
25ml olive oil
200g brown sugar
150ml balsamic vinegar
150ml red wine vinegar
Step 1: Cut your onions and chilli into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes.
Step 2: Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.
Step 3: Pour the chutney into hot, sterilised jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavour.
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