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–+ servings
Homemade red onion chutney recipe

Caramelised Red Onion Chutney Recipe

Michelle
Here's how to make a sweet and spicy caramelised red onion chutney. It's the best ever! This simple recipe is quick, easy and so good!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Condiment
Cuisine British
Servings 2 Jars
Calories 970 kcal

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

Calories: 970kcalCarbohydrates: 184gProtein: 9gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 1gSodium: 680mgPotassium: 1402mgFiber: 12gSugar: 141gVitamin A: 228IUVitamin C: 82mgCalcium: 277mgIron: 4mg
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