Caramelised Onion Chutney

Onions are one of those wonderful items that keep very well in a dry shed once the leaves have dried off, but there is nothing quite like a pot of home made caramelised onion chutney if you have any surplus! This recipe is a mixture of several different recipes I have tried and is great on Boxing Day with cold turkey.

Ingredients

• 1.5 kg onions, finely sliced (red onions will make a sweeter chutney)
• 3 tbsp olive oil
• 300 grams soft dark brown sugar
• 200 ml malt vinegar
• 3 tbsp red wine vinegar
• 3 cloves of garlic (crushed/chopped)
• 1 tbsp wholegrain mustard
• 1 red chilli, deseeded and finely chopped
• pinch salt
• pinch paprika

Method

Heat the olive oil in a heavy bottomed preserving pan and add the chopped onions. Gently soften the onions on a low heat, making sure that they don’t colour too much.

Add the chilli, garlic and a few tablespoons of the sugar. Turn up the heat and cook until the onions have coloured.

Add the remaining ingredients and bring to a gentle simmer. The chutney is ready to pot when it has thickened and turned a dark caramel colour.

Transfer to sterilised jars and seal. Allow to mature for 6 to 8 weeks before using.

1.5 Kg chopped onions

Onions softening

Chilli and garlic added

Onion Chutney simmering

Potted