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Caramelised Onion Chutney

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Sticky, sweet and delicious. This Caramelised Onion Chutney is the perfect addition to any cheese board or sandwich.

Caramelised Onion Chutney

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 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.

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4.94 from 44 votes
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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.

Course Chutney
Cuisine British
Keyword Onion Chutney, Red onion
Prep Time 30 minutes
Cook Time 2 hours 20 minutes
Servings 4 280ml jars
Calories 24 kcal
Author Curly

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

  1. Peel and thinly slice the onions. The easiest way to do this is by using the slicing attachment on a food processor

  2. 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

  3. Add the sugar, balsamic vinegar, red wine vinegar and bay leaves and stir to combine

  4. 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

  5. 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.

Nutrition Facts
Caramelised Onion Chutney
Amount Per Serving (1 tbsp)
Calories 24 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 46mg2%
Potassium 726mg21%
Carbohydrates 94g31%
Fiber 7g29%
Sugar 72g80%
Protein 5g10%
Vitamin A 107IU2%
Vitamin C 44mg53%
Calcium 144mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

    • 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!

      Reply

  5. Magdalena Marsden says

    5 stars
    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!

    Reply

    • 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 🙂

      Reply

  12. Michelle Rolfe says

    5 stars
    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

    Reply

  13. Astrid says

    5 stars
    I can definitely recommend this delicious caramelised onion chutney. So tasty and much better than the shop bought one

    Reply

  14. 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.

    Reply

  15. Chloe Edges says

    5 stars
    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!

    Reply

    • 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.

      Reply

  18. Zita Balogh says

    5 stars
    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:)

    Reply

    • 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!

      Reply

  20. Louise Fozard says

    5 stars
    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!

    Reply

  21. Rebecca says

    5 stars
    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!

    Reply

    • 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.

      Reply

  22. Can’t cook: shouldn’t cook says

    5 stars
    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

    Reply

    • 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.

      Reply

  23. 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.

    Reply

    • 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.

      Reply

  25. Elisha says

    5 stars
    Does the recipe need to be changed at all for canning purposes? I love this recipe and want to keep it for longer. 🙂

    TYIA

    Reply

    • 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?

      Reply

      • Cara says

        5 stars
        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!

        Reply

        • 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 🙂

          Reply

  26. 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 🙂

    Reply

    • 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 🙂

      Reply

  27. Kevin says

    Thanks for the swift response. Just wondering how doubling the recipe would affect the cooking time…? Thanks

    Reply

    • 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.

      Reply

    • 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.

      Reply

  31. 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!

    Reply

    • 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.

      Reply

  32. Crispin Dry says

    5 stars
    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.

    Reply

  33. 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.

    Reply

  34. 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.

    Reply

    • 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?

      Reply

  35. 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

    Reply

    • 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!

      Reply

  36. 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?

    Reply

    • 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.

      Reply

  37. Pickle King says

    5 stars
    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

    Reply

    • 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 🙂

      Reply

  38. 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 🙁

    Reply

  39. Gina says

    5 stars
    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.

    Reply

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