Caramelised Onion Chutney

You can use this delicious caramelised onion chutney for so many things, or simply serve with cold meats and cheese.

A while ago we dined out on pizza and for starters they served the most amazing pizza bread topped with caramelised onion chutney. Since then I have been hooked! I always have a jar to hand in the cupboard, but I figured I needed to make my own.

caramelised onion chutney

I am so glad I did, because it tastes amazing! Sweet caramelised onions! Give me this with a block of cheese and I’ll be a happy girl for the day!

caramelised onion chutney

 

The only hardship to this recipe is cutting the onions, I can’t say I am a huge fan of stinging eyes, but who really is?! I have actually resorted to wearing goggles before and apart from looking slightly crazy, it does work!

caramelised onion chutney

The best thing about this chutney is that it is so versatile! I mean, onions go with loads of things, right?




Add it to gravy, pop it on a pizza,  a filling to sausage rolls, and so, so many more things! So it’s definitely worth making a jar or two.

caramelised onion chutney

You can always make a batch, jar it up and give away as a gift, like this Autumn Chutney I made for Christmas.




 

 

 

 

 

Caramelised Onion chutney

Caramelised Onion Chutney

Ingredients:

  • 550g Red Onions, Finely Sliced.
  • 3 Tbsp Olive |Oil
  • 3 Tbsp Dark Muscovado Sugar
  • 2 Tbsp Balsamic Vinegar
  • 150ml White Wine Vinegar
  • 150g Dark Brown Soft Sugar
  • 1 Tsp Salt
  • 1 Garlic Clove, finely grated
  • 5g Fresh Ginger, finely grated

Directions:

  1. Heat the oil in a large saucepan and add the finely sliced onions. Cook over a gentle heat for about 20-30 minutes until the onions are soft and begin to darken.
  2. Add the muscovado sugar, stir through and cook for another 10 minutes.
  3. Add the rest of the ingredients and simmer over a low heat for about an hour until it has thickened and the liquid has reduced.
  4. Store in sterilised jars. The chutney can be eaten straight away once cool, however it’s best to let the flavour develop for a month.

1 Comment

  1. Pingback: Garlic Pizza Bread With Caramelised Onion Chutney Recipe | This Little Home

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