Ingredients for Caramelised Onion Chutney :
- 3 lbs onions (peeled and chopped very finely)
- 12 oz dark brown sugar
- 3 tablespoon olive oil
- Juice of 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 2 teaspoons ground coriander
- 1 teaspoon ground cloves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons balsamic vinegar
- 3 fluid oz malt vinegar
Method for Caramelised Onion Chutney
- Heat the oil, add onions and cook for 2 minutes.
- Add vinegar, lemon juice and spices and cook for 2 minutes.
- Add sugar and then simmer, uncovered, for about 3 hours until the onion is soft and the liquid is reduced.
- Ladle into hot, sterilized jars and seal.
- Label with contents when fully cool.
Makes about 3 lbs of Caramelised Onion Chutney.
This recipe was given to us by a friend who lives in France. She served goose liver pâté on thinly sliced French bread toasted in a dry frying pan, topped with caramelised onion chutney. It was truly a taste sensation mixing the pâté with the sweetness of the chutney.
Like most chutneys, kept in properly sterilized and sealed jars this will keep for at least a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.
General Chutney Making Information
Chutneys - How to Make Chutney
Chutneys originated in India – the name derived from the Hindu word chatni . They then came back to Britain with explorers where they were a hit and are now a very popular preserve all over the world.
The scope of chutneys is endless and t...
Preserving Jars, Labels and Covers
Store, preserve, label and cover your home grown fruit and vegetables with this extensive range of products. You've made it so it is only fair to show it off at its best!
Jam and Preserve Making Equipment
All the equipment you need to easily make your own jams, chutneys and preserves. Say goodbye to mass-produced supermarket jams and preserves and start producing your own unique accompaniments to meals using your own produce.
This sounds gorgeous! how long will it keep?
Is it white or red onions? and how long will this keep?
Love this site.
You can use either. It should keep for at least 12 months.
Just made this chutney and took it off heat after an hour and half as the liquid was nearly evaporated. I had it simmering on really low and kept stirring. It taste bitter. Do I need to let it mature for some time?
A Quick & easy recipe 4 red onion chutny plz
Winter is here and I am retired and starting to make jams and pickles. I am so glad I have found your informative web site. I will have lots to keep me busy.
made this, opened it today after around 1 month.. yum fab.
Made this a couple of weeks ago and it came out lovely 🙂 making a lot more today with 6lbs of onions.
use apple cider vinegar also in the recipe, then when you can it it will last up to 3 yrs unopened.
@Dale’s Creations:
Hi- when you say use apple cider vinegar – is this to replace the malt?
Thanks
Awesome recipe, sounds great
Just reaping the benefits of our first home grown produce and have an abundance of tomatoe plants and onions so decided to look for recipes to be prepared. Your web site appears to be exactly what I’m looking for. Love the sound of your recipes and will be trying them when our produce is ready
Used this recipe with white onions. Absolutely delicious.
This sounds really scrummy. Will try it out next!!!
This sounds a lovely recipe. I am new to chutney making so this may sound a silly question, but is the 3lb of onions the weight before they have been prepared (skinned, ends cut off etc.) or after? I love this website by the way – the best ever for how to use my vegetables!
Have made a few batches of this. It is delicious and keeps very well. We opened a 1 year old jar that got pushed to the back of the shelf and it was really nice.
Hi just made this chutney but it has ended up really sticky and over powering from the balsamic vinegar. Has any body any suggestions please. Steve
Hi, I made this pickle and let it mature for 4 weeks, the results were good, but pickle left for 8 weeks tasted superb. Would reccommend leaving longer as the depth of flavour is better. Sharon
Lindsey: I made this last year its really lovely and kept for months, I would say 12 months but my family finished it way before that!
Just made this recipe, it’s fab and will not last long in this house.
I have just made this chutney today and it tastes absolutely amazing!! And it hasn’t even matured yet. This is the first chutney I have ever made and it tastes 10 times better than any chutney I have ever bought from a supermarket. I’m looking forward to when it’s ready so much that I don’t know how I’m going to sleep for the next 8 weeks!! Thank you so much for this recipe 🙂
I made a half-batch of this last night with a mixture of yellow and red onions. Subbed the malt vinegar with apple cider vinegar. Delicious! I had planned to jar some to give away, but we’re going to just eat it all instead.