Caramelised Onion Chutney Recipe
- 3 lbs onions (peeled and chopped very finely)
- 12 oz dark brown sugar
- 3 tablespoon olive oil
- Juice of 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 2 teaspoons ground coriander
- 1 teaspoon ground cloves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons balsamic vinegar
- 3 fluid oz malt vinegar
Method:
- Heat the oil, add onions and cook for 2 minutes.
- Add vinegar, lemon juice and spices and cook for 2 minutes.
- Add sugar and then simmer, uncovered, for about 3 hours until the onion is soft and the liquid is reduced.
- Ladle into hot, sterilized jars and seal.
- Label with contents when fully cool.
Makes about 3 lbs of Caramelised Onion Chutney. This article will get you started and explain the finer ponts of making your
own chutney: Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometers, strainers and muslin. available from Allotment Shopping. Cookware, Marmalade, Jam & Chutney Making Equipment.
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Making Your Own Chutney?
Filed under All Recipes, Chutneys, Fruit, Lemons, Onions, Val's Preserves, Vegetable Recipes, Vegetarian Recipes by 
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Comments on Caramelised Onion Chutney Recipe
Lindsey @ 1:48 pm
This sounds gorgeous! how long will it keep?
christine @ 3:52 pm
Is it white or red onions? and how long will this keep?
Love this site.
Val @ 8:07 pm
You can use either. It should keep for at least 12 months.
Judy Webster @ 9:11 pm
Just made this chutney and took it off heat after an hour and half as the liquid was nearly evaporated. I had it simmering on really low and kept stirring. It taste bitter. Do I need to let it mature for some time?
GLYN @ 9:21 pm
A Quick & easy recipe 4 red onion chutny plz
MRS MYRA BRYANT @ 4:40 pm
Winter is here and I am retired and starting to make jams and pickles. I am so glad I have found your informative web site. I will have lots to keep me busy.
christine mcwhirter @ 10:18 pm
made this, opened it today after around 1 month.. yum fab.
kev @ 3:10 pm
Made this a couple of weeks ago and it came out lovely
making a lot more today with 6lbs of onions.
Dale's Creations @ 2:18 pm
use apple cider vinegar also in the recipe, then when you can it it will last up to 3 yrs unopened.
Donna Bairstow @ 8:52 pm
@Dale's Creations:
Hi- when you say use apple cider vinegar – is this to replace the malt?
Thanks
zantelle @ 12:07 am
Awesome recipe, sounds great
sonia @ 1:28 pm
Just reaping the benefits of our first home grown produce and have an abundance of tomatoe plants and onions so decided to look for recipes to be prepared. Your web site appears to be exactly what I'm looking for. Love the sound of your recipes and will be trying them when our produce is ready
Rosalie @ 7:39 am
Used this recipe with white onions. Absolutely delicious.
Pat G @ 12:32 pm
This sounds really scrummy. Will try it out next!!!
Ballet Bug @ 9:10 am
This sounds a lovely recipe. I am new to chutney making so this may sound a silly question, but is the 3lb of onions the weight before they have been prepared (skinned, ends cut off etc.) or after? I love this website by the way – the best ever for how to use my vegetables!
Aethelred @ 6:15 pm
Have made a few batches of this. It is delicious and keeps very well. We opened a 1 year old jar that got pushed to the back of the shelf and it was really nice.
steve @ 9:53 pm
Hi just made this chutney but it has ended up really sticky and over powering from the balsamic vinegar. Has any body any suggestions please. Steve