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.
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!
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!
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
- 550 g Red Onions finely sliced
- 3 tbsp Olive Oil
- 3 tbsp Dark Muscavado Sugar
- 2 tbsp Balsamic Vinegar
- 150 ml White Wine Vinegar
- 150 g Dark Brown Soft Sugar
- 1 tsp Salt
- 1 Clove of Garlic
- 5 g Fresh Ginger finely grated
- 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.
- Add the muscovado sugar, stir through and cook for another 10 minutes.
- 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.
- 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.
Looking for more Chutney Recipes?
You can always make a batch, jar it up and give away as a gift, like this Autumn Chutney I made for Christmas.