Caramelised Onion Chutney

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

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

1.5 Kg chopped onions

Onions softening

Onions softening

Chilli and garlic added

Chilli and garlic added

Onion Chutney simmering

Onion Chutney simmering

Potted

Potted