Sticky, sweet and delicious. This Caramelised Onion Chutney is the perfect addition to any cheese board or sandwich.
what is caramelised onion chutney?
Caramelised Onion Chutney is red onions that are cooked in red wine vinegar, balsamic vinegar and sugar until they are caramelised and sweet.
The finished chutney should be sticky and thick, coating the softened, sweet onions.
It is a popular chutney to buy here in the UK, but I much prefer to make my own and have been for the last eight years or so.
Which onions are best to use?
For this chutney, you need to use red onions. They are considered to be milder and sweeter in flavour that other types which is what you’re looking for in this chutney.
One and a half kilos of red onions may sound like a lot, but by the time you’ve peeled them and they’ve cooked, they do shrink down.
I think it is easier to give a weight rather than a number of onions as they can vary so much in size. But to give you a very rough idea, you will need eight large red onions.
When I am making this Caramelised Onion Chutney, I often make a double batch. Because of this I buy a sack of red onions from the market. These are all different sizes but a cost effective way rather than buying them from a supermarket.
How to prepare the onions
The easiest way by far to prepare the onions is to use a slicing attachment on a food processor. You can have all the onions sliced in minutes!
If you don’t have a food processor with a slicing attachment, you can definitely still make this Caramelised Onion Chutney. When I first started making this chutney I didn’t have a food processor and made so many jars!
It will obviously take longer to slice the onions by hand. Make sure you try and keep the slices as uniform as possible.
does the chilli make it spicy?
The chilli doesn’t make the chutney spicy, but adds a subtle warmth to it. You are looking for a large red chilli which are typically not very hot.
If you are worried about it, you can remove the seeds from the chilli. Alternatively you can leave it out altogether.
how long does caramelised onion chutney take to cook?
I prefer to cook this chutney at a lower temperature for a longer time. Once all of the ingredients have been added, I like to cook it gently for two hours.
You could turn the heat up so it cooks faster, but this increases the likelihood of it catching and burning on the bottom of the pan.
How to sterlisise jars
There is lots of different information about how to sterilise jars when making preserves.
I am not an expert, but I have always used the same method. Firstly, I wash the jars and their lids in the dishwasher and leave them to dry completely when the cycle has finished.
I then put the jars and lids on a baking tray in the oven at 160°C fan for 10 – 15 minutes. I then fill them with warm chutney when the lids are still warm.
There are other methods for how to sterilise jars. I recommend checking out Tin & Thyme’s post with lots of information.
make caramelised onion chutney in advance
Like a lot of chutneys, this tastes even better once the flavours have had time to develop. Once the chutney has been made, leave it for two to three months to get the best flavour from it.
Caramelised Onion Chutney is very popular for Christmas. October is the perfect time to make it as it will have enough time to get even tastier in time. Obviously you can eat this chutney at any time of year, but Christmas is when it is most popular.
how long will this chutney keep for?
If you store it in a cool, dark cupboard this chutney will keep for a year. I have kept it for longer when I forgot about a jar that I had hidden! Just check it looks and smells ok before tasting.
Once you have opened it, store it in the fridge for up to two months.
what to serve with onion chutney
The most popular way of eating Caramelised Onion Chutney is as part of a cheese board. Every cheese board needs a good onion chutney and this is better than any store bought chutney I have tried.
It is also the perfect addition to any buffet as it is delicious with cold meats as well as cheese. Make my Rosemary & Salt Fougasse to go with it and you have the perfect spread!
I also love to use it to make my Cheese & Onion Chutney Muffins. They are irresistible!
caramelised onion chutney makes a lovely gift
For as long as I have been making this chutney, I have been giving it as Christmas presents. It makes a great gift, especially at Christmas because so many people love a chutney at this time of year.
People really like homemade gifts, especially edible ones I find! I like to make hampers for family members with this chutney along with some home baked cookies. Some of my favourites are Cinnamon Cookies and Peanut Butter Chocolate Crinkle Cookies.
Other recipes you might like
- Sweet Chilli Jam
- Quick Sausage Rolls
- Bread Rolls
- Chorizo Rose Tarts
- Green Tomato, Apple & Red Pepper Chutney
- Quick Courgette & Shallot Pickle
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Caramelised Onion Chutney
Sticky, sweet and delicious. This Caramelised Onion Chutney is the perfect addition to any cheese board or sandwich.
Ingredients
- 1.5 kg red onions
- 2 tbsp olive oil
- 1 red chilli (seeds removed if preferred)
- 2 bay leaves
- 200 g light brown sugar
- 200 ml balsamic vinegar
- 200 ml red wine vinegar
Instructions
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Peel and thinly slice the onions. The easiest way to do this is by using the slicing attachment on a food processor
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Add the oil and finely sliced chilli to a large pan over a medium high heat and add all of the onions. Stir and cook for a few minutes until softened but not coloured
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Add the sugar, balsamic vinegar, red wine vinegar and bay leaves and stir to combine
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Turn to a low heat and cook so it is barely bubbling for two hours, stirring occasionally to make sure it doesn't stick to the bottom of the pan
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Once the chutney is thick and glossy, remove the bay leaves and spoon into sterilised jars. Store somewhere dark for up to six months
Recipe Notes
Use your food processor with a slicing attachment to finely slice the onions.
Make sure you stir the chutney more towards the end of the cooking process so it doesn’t stick to the pan.
Be careful, the chutney very hot.
Make sure the jars and chutney are still hot when you fill the jars.
Store in a cool, dark cupboard for up to one year. Once open store in the fridge.
Chloe Edges says
Looks lush, red onion chutney is really the only chutney I like and buy, no idea why I don’t make my own! Obviously I’ll have to try this one!
Curly says
Oh you should definitely make your own! It’s so much tastier than shop bought chutneys.
Jhuls @ The Not So Creative Cook says
I am not sure if I had this before, but by just looking at the photos, it makes me want to eat it especially the one with cracker and cheese. Thanks for hosting this week’s #CookBlogShare, Cat!
Curly says
If you haven’t you definitely should, it is so delicious!
Eb Gargano | Easy Peasy Foodie says
Oh my goodness, this post has made me very hungry indeed… It’s all those delicious shots of chutney, cheese, ham and crackers that’s done it – 4 of my favourite things! Eb 🙂
Curly says
Haha it’s such a good chutney to eat with so many tasty things!
Corina Blum says
I’ve never made chutney but I definitely would love someone to give me some homemade chutney for Christmas! I think it would made a great present.
Curly says
I really love giving it as a present. I’ve even had people tell me they were disappointed if they didn’t get it the next year too!
Magdalena Marsden says
This looks super delicious and onion chutney goes so well with any sandwich or cheese. I like the idea of giving these as a festive gift as there are so many sweets at that time of the year, so I can’t imagine anyone not wanting to have something savoury!
Curly says
It goes so well with so many things doesn’t it. Oh yes, and I am yet to find someone that doesn’t like it 🙂
Janice Pattie says
I am a big fan of all things chutney, relish, and pickle and I love your caramelised onion chutney. An absolute must on the cheeseboard and with so many other meals too.
Curly says
Thanks Janice, it really is! It wouldn’t be Christmas in my house without this chutney.
Donna says
This looks fantastic. I love onion chutney on cheese and crackers!
Curly says
Thanks, it’s the best isn’t it!
Jacqui – Recipes Made Easy:Only Crumbs Remain says
Feel free to give e a jar for Christmas, Ok i guess theres no need I shall make some instead it looks so delicious and I love onion chutney and from your lovely photos I can almost taste it with some nice ham. Yum!
Curly says
Haha. It really is delicious if I do say so myself 🙂
Helen - Cooking with my kids says
I always give my Dad chutney at Christmas but I’ve never made it. I’m sure he’d love this.
Curly says
I’m sure he would too 🙂
Joanna says
I love caramelised onions but have never made them into a chutney. Definitely going to try this!
Kat (The Baking Explorer) says
I adore this kind of chutney, it would make such a good christmas present!
Curly says
It really does. I have family requesting it each year for Christmas!
Michelle Rolfe says
This has to be my favourite type of chutney for any cheeseboard or sandwich! Cheese and onion – match made in heaven. I’ll be making some for Christmas this year. Thanks for linking up to #CookBlogShare. Michelle
Curly says
Mine too! It is so good with baked camembert!
Sarah Lovegrove says
That’s what I have made my first batch for. It is just finishing off now. I can’t wait for later when I can have a taste!
Astrid says
I can definitely recommend this delicious caramelised onion chutney. So tasty and much better than the shop bought one
Curly says
Thank you 🙂 so pleased you liked it.
Pat Burge says
Hi. Is it 200ml of balsamic and not 200g. If not how do I get 200g of balsamic. Sorry to query as first time making a chutney. Many thanks. Pat.
Curly says
Hi Pat, sorry it is 200ml of balsamic vinegar and the g was a typo! Sorry about that!
Chloe Edges says
It only took me two and a half months but I finally got there! Made a half batch last night and used it today in a couple of batches of sausage rolls – one of my favourite things to use it in. Much better than the shop bought one I normally buy!
Curly says
That sounds absolutely delicious! So pleased you like it 🙂
Jo says
Can white onions be used instead of red onions? What’s the difference in the final outcome? Thanks!
Curly says
Hi Jo. I’m not saying you couldn’t use them, but I think red onions would definitely work better. They are sweeter and milder in flavour and caramelise with the balsamic vinegar so nicely. If you try it please let me know how it turns out.
Sandra says
Just made your recipe in dark cupboard now we cannot wait to try thank you
Curly says
Oh perfect! Maturing nicely and will taste delicious when you open it 🙂
Zita Balogh says
I just made it this afternoon, and it is soo good. I am making homemade hampers for my friends for Christmas and this chutney is just perfect. I also put 2 jars away for myself:)
Curly says
Aww I am so pleased you like it! What a fantastic idea, I love doing this. Oh definitely best to keep some jars for yourself!
Tina says
What size jars did you use as I am really not sure what one to get .
Curly says
The jars I used are 280ml. You can use any sized jars you like though, it’ll just make more or less than 4.
Louise Fozard says
I cooked a big batch last weekend and my friends and family loved it so much, I’ve had to make more so I have another batch cooking on the stove as I write, it’s delicious and a perfect match for homemade sausage rolls. Thanks for the recipe!
Rebecca says
Made a batch in November and, impatient, I opened a mini jar in mid December and it was nice but slightly vinegary. Just opened a jar this morning, another month later, and the flavours have really matured now and it is absolutely devine! Just written the recipe down so I don’t forget it and I can’t wait to make more in the autumn this year ready for Christmas!
Curly says
Hi Rebecca, so pleased you like it! Although I still like it as soon as it has been made, it is even better when it has been given the chance to mature.
Can’t cook: shouldn’t cook says
Easy to make and delicious. I did halve the recipe as it’s only me eating this and I don’t have many jars left. Going to recommend this recipe to my friends
Curly says
Fantastic! Great idea, it’s very easy to half this recipe. If you did have more jars, it does keep for a long time in a dark cupboard.
Lou Hurley says
My chutney is still quite liquid after 2.5h simmering. I’ve double checked quantities. How solid should it be at the end.
Curly says
It should be quite thick and glossy. You can either turn up the heat and stir it a lot more often or keep it at a low heat for a bit longer.
Angie says
This was delicious! Making another batch as my friends want more thank you!
Curly says
Oh that’s fantastic, I’m so pleased!
Elisha says
Does the recipe need to be changed at all for canning purposes? I love this recipe and want to keep it for longer. 🙂
TYIA
Curly says
Hi Elisha, you can keep this chutney in sterilised jars in a dark cupboard for up to one year. Is that what you mean?
Kevin says
Hi there,
A bit confused about it saying it will last 6 months and then also saying 12 months…?
Also, is it ready to eat straight away once it’s made or do flavours need to settle, etc?
Thanks! Can’t wait to try it 🙂
Curly says
Hi Kevin, sorry I will go back and clarify this. The chutney keeps for up to 12 months if it is unopened and in a cool dark place. You can eat is straight away but it does get better once it has matured for a couple of weeks. Hope this helps 🙂
Kevin says
Thanks for the swift response. Just wondering how doubling the recipe would affect the cooking time…? Thanks
Curly says
I would say it would take 3-4 hours. I usually double the recipe but don’t go by time, I go by the look of it. When it is glossy and thick I know it’s ready. I prefer to not rush it and just keep checking on it.
Blaz says
Way too much acidity!
Curly says
Hi Blaz, can I just check that you used balsamic vinegar and red wine vinegar and not something else? If you did the sugar in the recipe should balance these out nicely.
Miss Sarah L Condon says
This is so easy! Thankyou, last year I spent hrs prepping onions in the oven!
Curly says
In the oven? So pleased you like it 🙂