Sweet red onion chutney 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 make this in a large roasting tin (40 cm by 30 cm), either in the oven or on the hob, but of course a smaller quantity can be made if preferred in a saucepan. The quantities in the recipe below will make around 1.7 kg chutney (approximately 5 to 6 small to medium jars).
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 sweet 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 sweet 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.
The onion chutney makes an ideal addition to a cheeseboard and is a perfect accompaniment to dishes such as nut roast.
Tips
- Plan ahead. It is a good idea to collect empty food jars with lids in case you plan to 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.
- 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.
- 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.
- 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.
- 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.
- It is a good idea to prepare a second batch of chutney before finishing the first batch so that you have a steady supply.
The red onion chutney makes an ideal accompaniment to quinoa nut roast with sweet potato.
You may also like to try mixed fruit chutney, another easy to make preserve. This is a versatile recipe which can be adapted to use whatever fruits you have to hand.
Sweet red onion chutney
Ingredients
- 2.5 kg red onions
- 1 large chilli (fresh or dried)
- 400 g muscovado sugar
- 300 ml red wine vinegar
- 150 ml balsamic vinegar
- 3 bay leaves
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 0.5 teaspoon salt
Instructions
- Finely chop the onion.
- Heat the olive oil in the roasting tin/large pan and cook the onions until soft.
- Add the muscovado sugar, red wine vinegar, balsamic vinegar, bay leaves, paprika and salt and mix. Bring to the boil and simmer for around 30 minutes 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 lids removed) on a baking tray in the oven at a low temperature for about 10 minutes to sterilise.
- Pack the mixture into the sterilised jars, filling to the top. Pierce any air pockets with a clean knife. Tightly screw the lids onto the jars and clean any dribbles from the outsides of the jars.
- Store the jars of chutney in a cool, dark place for about 6 to 8 weeks to allow the flavours to mature.
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