Red onion chutney (onion relish)

Red onion chutney, also known as onion marmalade, onion jam and onion relish, is made by cooking sweet red onions in vinegar and sugar. It is easy to make and is suitable for long storage. All you need to make this homemade chutney are some red onions plus a few pantry staples.

The onions are are cooked with sugar and vinegar to caramelise them and produce the distinctive flavour of this sweet caramelised onion chutney.

Similar to this spiced apricot chutney, red tomato chutney, mixed fruit chutney and tomato and chilli chutney this onion chutney recipe is ideal for stocking your cupboards. It also makes a useful homemade gift.

This homemade condiment pairs well with many dishes including lentil nut roast, bean burgers and falafel. It also makes a tasty addition to a cheeseboard or sandwiches.

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

Ingredients

• 2.5 kilograms red onions - use red onions rather than white or brown onions to add to the sweetness of this chutney.
• 1 large fresh or dried red chilli - this adds warmth to the overall flavour rather than heat.
• 400 grams muscovado sugar
• 300 ml red wine vinegar
• 150 ml balsamic vinegar
• 3 bay leaves
• 1 teaspoon paprika
• Olive oil
• Salt

How to make red onion chutney

Feel and finely chop the onion. Heat the oil in a heavy bottomed pan or tin and cook the onions until soft.

Add the muscovado sugar, red wine vinegar, balsamic vinegar, bay leaves, paprika and salt.

Simmer without a lid for around half an hour or so until the mixture has thickened and most of the vinegar has reduced, stirring occasionally.

Prepare the jars

You can fill previously used jam jars with your homemade chutney. See how to prepare jars for chutney.

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 for around 10 minutes 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.

To store

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. 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. Sterilise 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. Prepare 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 your homemade 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. It is a good idea to prepare a second batch of chutney before finishing the first batch so that you have a steady supply.

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