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How To Make Red Onion Chutney With This Easy Recipe
This caramelised red onion chutney is sweet, spicy and full of so much flavour. You can serve it with cheese and crackers, or gift it as a Christmas present. Find out how to make the best red onion chutney with this easy recipe below!
Sweet, sticky, spicy, chilli; there’s so much going on with this red onion chutney! It’s the perfect pairing to a good cheeseboard or sandwich and it’s so easy to make.
It’s flavoured with spices such as ginger and garlic which work really well with the sweet caramelised onion taste. Not only are the flavours AMAZING, but it lasts for ages too!
Say goodbye to buying shop-bought chutney, because you can make your own homemade version from scratch with this recipe! I make it all the time and serve it with a nice chunk of cheese – delicious!
What Is Onion Chutney Made Of?
To make onion chutney: onions, red wine vinegar, balsamic vinegar and sugar are the main ingredients used. These ingredients are cooked together until the onions have softened and are coated in a dark, caramelised, sweet, sticky sauce.
You can of course add even more flavour by adding spices and seasonings into the chutney mixture whilst it’s cooking. Flavours like nutmeg and cinnamon are great additions for the Christmas season, especially in the UK where onion chutneys are quite popular.
Watch How To Make It
Which Onions Are Best To Use?
For this recipe I used red onions, they are milder and sweeter which is perfect for this type of chutney. You can of course use white or yellow onions as alternatives, but I always recommend using red onions.
Quite a lot of red onions are needed to make the chutney. It might seem like a lot at first, but it will go down during the cooking process. As the onions begin to cook and simmer away, they reduce in size.
Recipe Ingredients
Below are the few ingredients needed to make this onion chutney:
- Red Onions: I used a mixture of 12 small and medium sized onions, by weight it was 1.5kg
- Sugar: I used light brown sugar.
- Red Wine Vinegar: You can buy this at your local supermarket; It’s made by fermenting red wine.
- Balsamic Vinegar: An intensely flavoured vinegar.
- Spices & Seasonings: To flavour this chutney recipe I added salt, garlic granules, ginger powder and a red chilli. Adding these spices are optional but they do make a big difference. You can substitute the spices I used with others that you prefer.
How To Prep Onions
To slice the onions, I prefer to start by halving the onions and then slicing them lengthways with the flat side down. I find this way simple and easy – this is my go-to method.
You can also use a mandolin to slice the onions, this way you’ll get even-sized onion slices that will all cook at the same time.
Seasonal Twists
What I love about making onion chutneys is that you can add herbs and spices according to the season.
During spring / summer, I like to add fresh herbs like rosemary and thyme growing in my garden. During winter, I bump up the spices adding a touch of cinnamon and allspice ready for the festive season.
How To Make Red Onion Chutney
Below is a step-by-step guide on how to make this easy red onion chutney, full instructions are on the recipe card at the bottom of the page.
Step One:
Peel the red onions and thinly slice them. Then finely dice the red chilli pepper and leave aside for later use.
Step Two:
Put oil into a saucepan on medium to high heat and add the sliced onions.
Gently stir the onions to coat them in the oil and continue to stir for about 10 minutes or until the onions have softened. Be careful not to let them brown during this process.
Step Three:
Add the salt, sugar, red wine vinegar, balsamic vinegar, ginger powder, garlic granules and finely sliced chillies into the saucepan and continue to stir on a high heat for 10 minutes.
Step Four:
Lower the heat to a low temperature so that the mixture is simmering with mild bubbles.
Leave the saucepan uncovered and allow it to simmer for 40 to 50 minutes or until the onion chutney has thickened and has a dark caramelised appearance.
Stir occasionally to prevent the onions from sticking to the bottom.
TIP: A quick test to see if the chutney is ready is to use a wooden spoon and brush it against the pan. If it leaves a visible imprint for a few seconds before the juices flow back to cover the pan, then it’s ready. If when you drag the spoon against the pan the liquid quickly covers the pan, then it needs to simmer for longer.
To store, place the chutney into sterilised jars. I usually store it in two 500ml clip lid canisters.
Which Jars To Use And How To Sterilise Them
You can keep the chutney in preserving jars which are made to store homemade jams and chutneys.
You’ll need to sterilise the jars before storing the chutney in them. A popular way to sterilise the jars is to wash it with soap and hot water.
Once washed, place the jars in the oven for 15 to 20 minutes at 140°C (gas mark 1, 275°F). The jars should be hot and have dried completely by this time. Boil the rubber seals and lids for at least 10 minutes before leaving them to dry.
Then fill the jars with the warm chutney mixture.
How Long Will Onion Chutney Last?
Chutneys last a long time, and the flavours deepen and intensify the longer they’re kept. You can keep them for up to 6 months in jars like this.
What Goes Well With Caramelised Onions?
There are so many ways to eat caramelised onions besides with crackers and cheese though it tastes so good with them, below is a list of even more ideas:
- Add it to homemade chicken mayo sandwiches
- Add to coronation chicken sandwiches
- Salads
- Pastas
- In this southern fried chicken wrap
- Serve with Garlic Tear And Share Bread
- Serve with curries
Caramelised Chutney – The Perfect Homemade Gift
Having chutney alongside a delicious cheeseboard is a popular snack here in the UK, especially around Christmas time. You’ll see that the shops are stacked with chutneys!
In a fancy decorative jar, this chutney recipe can make an easy homemade Christmas gift, you can make a big batch of it and give it to your friends and family. I do it all the time and my family and friends love it!
If you want to give the chutney as a Christmas present, make it around 2 months before so that the flavours will mature and have deepened by then.
More Onion Recipes
- Onion Bhaji
- Crispy Fried Onions
- Fried Onions For Burgers
- Dirty Fries
- Chicken Bhuna
- Chicken And Aubergine Curry
Caramelised Red Onion Chutney Recipe
Ingredients
- 3 tbsp Oil
- 12 Red Onions 1.5kg Onions
- 200 g Light Brown Sugar
- 200 ml Red Wine Vinegar
- 200 ml Balsamic Vinegar
- ½ tsp Salt
- 1 tbsp Garlic Granules Or Garlic Powder
- 1 tbsp Ginger Powder
- 1 Red Chilli
Instructions
- Peel the red onions and thinly slice them. Then finely dice the red chilli pepper and leave aside for later use.12 Red Onions
- Put oil into a saucepan on medium to high heat and add the sliced onions.Gently stir the onions to coat them in the oil and continue to stir for about 10 minutes or until the onions have softened. Be careful not to let them brown during this process.3 tbsp Oil
- Add the salt, sugar, red wine vinegar, balsamic vinegar, ginger powder, garlic granules and finely sliced chillies into the saucepan and continue to stir on a high heat for 10 minutes.200 g Light Brown Sugar, 200 ml Red Wine Vinegar, 200 ml Balsamic Vinegar, ½ tsp Salt, 1 tbsp Garlic Granules, 1 tbsp Ginger Powder, 1 Red Chilli
- Lower the heat to a low temperature so that the mixture is simmering with mild bubbles. Leave the saucepan uncovered and allow it to simmer for 40 to 50 minutes or until the onion chutney has thickened and has a dark caramelised appearance.Stir occasionally to prevent the onions from sticking to the bottom.
- To store, place the chutney into sterilised jars.
Video
Notes
How To Know When The Chutney Is Ready
A quick test to see if the chutney is ready is to use a wooden spoon and brush it against the pan. If it leaves a visible imprint for a few seconds before the juices flow back to cover the pan, then it’s ready. If when you drag the spoon against the pan the liquid quickly covers the pan, then it needs to simmer for longer.Nutrition
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