Caramelised red onion chutney (onion relish)

Caramelised red onion chutney, or onion relish, is a preserve made by cooking sweet red onions in vinegar and sugar. All you need are some red onions plus a few pantry staples.

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It is easy to make and will keep well for several months in sterilised jars.

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

This red onion chutney 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 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

2.5 kilograms red onions
1 large fresh or dried red chilli
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 prepare

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.

Cooking chopped red onions with spices, sugar and bay leaves.

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

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

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.
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.
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.
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.
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

What can I use onion chutney for?

Onion chutney is a tasty accompaniment to many foods including cheeses, salads and nut roasts such as nut roast. It is also perfect for adding to sandwiches, serving alongside a cheeseboard or vegetarian charcuterie board.

Is red onion chutney the same as red onion marmalade?

Marmalade is a preserve which is typically made using citrus fruits, whereas chutney is a vinegar based preserve made using any type of fruit or vegetable, which in the case of this recipe is red onions. While I have heard some people describe onion chutney as marmalade, strictly speaking this is not an accurate description.

Other easy recipes for preserves