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Caramelised red onion chutney in a jar.

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.
5 from 8 votes
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Condiment
Cuisine British, European
Servings 68
Calories 42 kcal

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 a large 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 and mix. Bring to the boil and simmer uncovered for around 30 minutes or so until the mixture has thickened and most of the vinegar has reduced. Stir occasionally.

Prepare the jars

  • 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

  • Store the jars of chutney in a cool, dark place for about 6 to 8 weeks before eating to allow the flavours to mature.

Notes

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.
 

Nutrition

Serving: 25gCalories: 42kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 21mgPotassium: 69mgFiber: 1gSugar: 8gVitamin A: 22IUVitamin C: 4mgCalcium: 14mgIron: 1mg
Keyword Chutney, Red onions
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