Red onion chutney

Red onion chutney, also known as caramelised onion chutney, sweet red onion chutney or red onion relish, can be made at any time of the year. All you need is a supply of red onions and a few storecupboard ingredients.

I usually prepare a batch of onion chutney in a large roasting tin (40 cm by 30 cm), either in the oven or on the hob, but it could be made in a large saucepan (without a lid) if you prefer.

The quantities in this red onion chutney recipe will make around 1.7 kg chutney (approximately 5 to 6 small to medium jars), but this may vary depending on the onions used and the length of time it takes to cook and thicken.

Ingredients

• 2.5kg red onions
• 1 large fresh or dried red chilli
• 400g muscovado sugar
• 300ml red wine vinegar
• 150ml balsamic vinegar
• 3 bay leaves
• 1 teaspoon paprika
• Dash of olive oil
• Salt

Equipment needed to make red onion chutney

• Sharp knife
• Chopping board
• Large saucepan or roasting tin
• Large stirring spoon
• Approximately 5 - 6 clean empty jars with lids (plus a couple extra in case they are needed)
• Baking tray

How to make red onion chutney

Finely chop the onion. Heat the oil in the roasting tin and cook the onions until soft.

Add the muscovado sugar, red wine vinegar, balsamic vinegar, bay leaves, paprika and salt. Simmer for around half an hour or so until the mixture has thickened and most of the vinegar has reduced, stirring occasionally.

While the chutney is cooking, place clean jars and lids (with the lids removed) on a baking tray in the oven at a low temperature to sterilise them.

Pack the mixture into the sterilised jars. Fill the jars to the top and make sure that there are no air pockets.

Store the jars of chutney in a cool dark place for around 6 to 8 weeks to allow the flavours to mature. So long as the jars and lids have been adequately sterilised the chutney will keep for several months, or even years.

Tips

1. Plan ahead. It is a good idea to collect empty food jars with lids in case you make any preserves. Make sure the lids are in good condition. Sometimes lids will start to corrode particularly if they have previously been used for pickles. Discard any which are not in a good condition.
2. Clean the jars immediately before filling with the prepared chutney. Place on a baking tray with the lids removed and pop in the oven at a low temperature for around 10 minutes.
3. I recommend preparing one or two additional empty jars with lids in case they are needed. The exact amount of chutney produced can vary and the jars are likely to be differing sizes.
4. Don't be tempted to try the chutney before it has matured. Leave for 6 to 8 weeks to allow the flavours to mature. This way you will be able to enjoy the chutney at its best.
5. So long as the jars and lids are in good condition and have been thoroughly cleaned and sterilised, the chutney will keep for several months, or possibly years.
6. It is a good idea to prepare a second batch of chutney before finishing the first batch so that you have a steady supply.

FAQs

Other easy recipes for preserves

After making this recipe for caramelised onion chutney, you may also like to try one of these other easy recipes.