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.
Do not use yellow/white onions for this recipe, it won’t turn out the same at all.
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 STERILISE 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
-
Peel and thinly slice the onions. The easiest way to do this is by using the slicing attachment on a food processor
-
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
-
Add the sugar, balsamic vinegar, red wine vinegar and bay leaves and stir to combine
-
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.
Michelle says
Brilliant recipe, so easy to follow
Curly says
So pleased you like it Michelle 🙂
Hels says
Do you keep the lid on for 2 hours?
Curly says
Hi Hels, I keep the lid off so it reduces
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!
Nurse says
Scientifically, 200 ml of most liquids weighs 200 g. Just sayin’!
Julie Wall says
On my electronic kitchen scales grams and ml weigh the same. I’m guessing the typo doesn’t matter much for that reason.
I was looking for a decent caramelised red onion chutney recipe, yours looks right in the photos so I’m opting for it. I made it once before but didn’t save the recipe, I won’t make that mistake again.
Curly says
Hi Julie, yes mine does the same but it might confuse other people. Well I definitely think this is decent!
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.
Sue says
I have tried this using white onions (what I had a surplus of), then red onions. The red onions made a far superior chutney. I don’t recommend white onions for this recipe.
Curly says
Hi Sue, this definitely isn’t a recipe to make using white onions which is why I only mentioned red onions. I have added a sentence saying to not use white onions to make it even clearer. I’m pleased you liked it when you used red onions as per the recipe.
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.
Nurse says
If you are in the US, you will need five 8 oz jars. 🙂
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?
Cara says
I think I might be looking for the same answer… I process all my canning in a water bath. So I’d just like to clarify that this is safe without that step?
And thank you, this is amazing!
Curly says
Hi Cara, you are welcome to water bath your chutney, however this is not a method that is common in the UK. If you follow this recipe and sterilise and seal your jars correctly the chutney will keep unopened for up to a year. Once opened it should be stored in the fridge. Hope this helps 🙂
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 🙂
Bee says
Once the chutney is hot in warm jars, do you let it cool before sealing the lids?
Curly says
No you can seal the lids straight away.
LindaKay says
So lovely! And I adore the jars you used. Do these seal or were they used for the photo shoot just because they are so much prettier than regular Mason jars? I should like to make this and give as a gift this Christmas with a small cheese board, which the Target in my area has for $5 at The Spot right now!
Curly says
Hi, thank you! These jars seal, they’re kilner jars – not sure if you’ve heard of them but they seal. It is an excellent gift for Christmas, I do that most years.
Crispin Dry says
I was bored one evening and decided to make this recipe with what I had in the kitchen: 1 large onion, malt vinegar and white sugar. I added some mustard seeds and a clove of garlic.
It made enough for 1 jar which I let sit for a good 24 hours and had it with cheddar on homemade bread. It was so good I polished off the jar that day!
I am writing this while the latest batch I’m making (all the ingredients as described in the recipe this time) gently reduces in a large pot in the kitchen.
Curly says
Hope you like the second version too 🙂
Alan says
Well, I’m making this as I post. At the leave it for 2hrs stage now. So far it looks great. Can’t wait until I try it. Thanks for the recipe.
Curly says
Hi Alan, I really hope you like it!
Deb says
I haven’t made this yet but am unsure what type of chili a “red chili” is. I don’t want to use one that is too hot. I’m in the US so there are many types of chilies available.
Curly says
Hi Deb, sorry this is because we don’t have a great range of chillis here in the UK! Do you know what I mean if I say a cayenne chilli? That’s the closest to what the ones I use are called. If not, you are looking for a relatively mild chilli. It isn’t there to give a lot of heat, more a slight warmth. Does that make sense?
Rosemary Fraser says
Hi Curly, Near the end of my first batch for sale at a local Christmas Fayre on the 11th December. I printed your recipe without reading your narrative, which I’ve just done! I now realise the 1.5 kg of onions is the raw/prepared weight; I’ve used 1.5 kg of sliced onions. How will this affect my chutney? More sugar?
Many thanks for the food processor tip!
Regards,
Rosemary
Curly says
Hi Rosemary, do you remember roughly how many onions it was? 1.5kgs is usually 8 large onions. Depending on how many you think you sliced I would add more of all of the ingredients. If you think you used 1.5 times the recipe I would use 1.5 times the amount of all of the rest of the ingredients. Does that make sense? I hope it helps!
Annelize says
Hi, thank you so much for this recipe! Can I use a pressure cooker for the cooking process? Electricity is quite expensive in my country. If so, how should I adjust the recipe?
Curly says
Hi Annelize, I don’t see why you couldn’t but I’m sorry I haven’t tested this out so I wouldn’t know how long it would take. Sorry I couldn’t be more helpful.
Pickle King says
Great recipe. I would say the recommended sugar amount makes it REALLY sweet. Still delicious but my personal preference is to go about half the amount of sugar. I
Curly says
Hi, glad you have managed to tweak it to your taste. I don’t think it is very sweet, but like you have said it is personal preference 🙂
Veronika says
Soo acidic, I really don’t like it. Could be great with maybe half the vinegar, maybe even less. Gonna throw this batch out 🙁
Curly says
Sorry that you felt that way Veronika. It is usually a very popular recipe, did you use a good balsamic vinegar?
Gina says
Hi, well I’m on my third batch so far, my neighbours help test it! I love it with cheese and I didn’t realise it was so easy to make. Thanks for a great recipe.
Curly says
That’s fantastic Gina! So pleased you and your neighbours like it 🙂
Jacq says
Simply the best chutney I’ve made, and I’ve made it many times now – never disappoints.
Curly says
Thank you so much 😀
Dale says
Can you add some white onion to this recipe?
Curly says
I don’t see why not. They’re less sweet and stronger in taste but if you just add one or two it should be fine.
Bayou Andy says
Just found your recipe. MMMMMMMMMMMMMMM MMMMMMMMMMMMMMM MMMMMMMMMMMMMMM!!!!!!!!!!!!!!
Curly says
Haha so pleased you liked it 🙂
Richard says
This is the best onion chutney I have ever had. I made 6 jars, gave away 2. The others lasted about 5weeks and the two people I gave them away to both waned the recipe and would also like more. Keep up the good work
Em says
Really easy chutney, just making in half batches because my pan isn’t big enough. Should the vinegar smell be really strong when cooking? Worried it won’t die down. From 1.5kg onions I probably ended up just over 1kg in net weight after peeling/chopping, not sure if I should have reduced the vinegar amount as a result.
Curly says
Hi Em, yes there is usually a very strong smell of vinegar while the chutney is cooking. I don’t think I have weighed my onions once they have been peeled etc so I think you will be fine 🙂
Seb says
Making these last minute, so no time to mature!:(
Tastes great anyway.
Thanks for sharing!!!!!
Curly says
Hi Seb, hope you like it! Don’t worry I made some the week before Christmas!
Rachael says
I found this recipe to be too acidic also. There is a lot of vinegar in it compared to other recipes and not a lot of sugar. I upped the sugar after two hours simmering as it was very tart. I also had to cook in for well over 2 hours (more like 6-7 hours on medium heat to get it to be thick enough. I will be tweaking the recipe next time to reduce or remove the red wine vinegar I think.
I am about to pop in jars and see how the flavours develop.
Curly says
Sorry to hear that Rachael, this recipe has been made my lots of different people and I haven’t received this feedback yet. Is there any possibility an error could have been made when measuring the quantities? I’ve had a quick look at some other recipes on google and my vinegar ratios seem similar to theirs.
Mel says
Is there any alternatives for the red wine vinegar? The only thing I don’t have
Curly says
Hi Mel, sorry not that I know of. You need the vinegar and I haven’t tested any other types.
Helen says
Hi Curly,
I want to make your lovely red onion chutney and have all of the ingredients required.
I am worried about the amount of sugar in this recipe and I am not a fan of chilli.
Could I use something else instead of using the chilli please? Maybe mustard seeds or wholegrain mustard?
Regarding the sugar quantities, I am sure this much sugar makes a delicious chutney but most of my family here in the UK are trying to eat low sugar and no gluten diets.
Could I add less sugar or something else to make it sweet and sticky and healthier for my family please?
Any suggestions appreciated!
Thanks,
Helen in Kent.
Curly says
Hi Helen, you can very easily just leave the chilli out. It doesn’t make it spicy at all, just a very subtle warmth that you probably won’t notice. With regards to the sugar I am not sure at all. You could try reducing the quantity of the sugar or you could try using a sweetener. But I obviously haven’t tried either of these myself so I wouldn’t know how they would turn out.
John says
Made this with 5kg of my homegrown onions. Very good! Thank you.
Curly says
So pleased you liked it John 🙂
Jeff says
Hello curly. Just made your onion chutney recipe. Took 3
1/2 hours on very low simmer. Lovely flavor can’t wait to try it in 2 months time
Curly says
Hope you enjoy it when you try it Jeff 🙂
Jeff says
Couldn’t wait the full 2 months so I tried it today, absolutely delicious.
Regards jeff
Nat says
Can I freeze the right amount of onions ,then use it at a later date for the recipe? Because of my disability I would struggle cutting the onions and then cook it all on the same day
Curly says
Hi Nat, although I haven’t tried this myself I don’t see why it wouldn’t work. I’d just make sure to defrost the onions and drain off any water.
Craig says
I made this last Christmas and have been asked to make it again, so must be good! Really easy recipe to follow, and tastes divine, so Thankyou. Would love to make a Chilli Jam as well, if you have a recipe for that? Thanks sgain.
Curly says
Thanks so much Craig! Yes I do – https://www.curlyscooking.co.uk/sweet-chilli-jam/ hope you like that one as much 🙂
BRANDI says
Hi there. Looking at this recipe from the US and for some reason red onions are hard to get in quantity at a good quality and price. Would this recipe possibly work with sweet onions like Vidalia or Walla Walla? Those are much easier for me to get in South Georgia. Thanks for the help and the input.
Curly says
Hi Brandi, unfortunately white onions like Vidalia and Walla Walla wouldn’t work as well for this recipe. Other people have tried and have said it definitely isn’t the same. You could reduce the quantities to make a smaller amount to make it more cost effective? But I do think it is worth using the red (purple) onions.
Sharon says
Made this for Christmas presents, it’s now only January and I’m making more. This time I’ve added a drop of red wine. Carnt wait to try this batch.
Curly says
So pleased you liked it Sharon 🙂
Eli says
I’ve been cooking this for an hour with lid on and it has gone dry. So o I add water for the next hour or something else? I can’t see how you can simmer this for 2 hours with lid off!
Curly says
Hi Eli, that’s a little strange. Did you have it on a very low heat? I know it is probably a bit late now but I could have added a bit more of all of the liquids and sugar and turned the heat right down.
Doreen Longstaff says
Easiest chutney recipe I’ve made. Smells and tastes great. Lovely texture. Thanks for the recipe.