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Member recipe

Caramelised red onion chutney

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(8 ratings)

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Cooking time

Servings

Serves 1 - 5 Jars

Sweet & Sticky Red Onion Chutney, perfect with cheese at Christmas

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • 8 red onions
  • 1 red chilli
  • 2 bay leaves
  • 25ml olive oil
  • 200g brown sugar
  • 150ml balsamic vinegar
  • 150ml red wine vinegar

Method

    1. Step 1: Cut your onions and chilli into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes.
    2. Step 2: Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.
    3. Step 3: Pour the chutney into hot, sterilised jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavour.
    4. • This recipe is taken from The SuperJam Cookbook by Fraser Doherty (Ebury, £10.99)

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Comments

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bezza110's picture

Was unsure after reading some comments, but stored it for a month and it is delicious. It is sweet with a little kick (did add extra Chilli ) goes great with biscuits and cheese. Did take a little longer than instructions said but be patient.... It's worth it

SazzleMcdazzle's picture

I was very disappointed in this recipe as Mamajojo31 said I only got one jar!! I was hoping for 3/4 jars! I also had to simmer it for longer like other comments on this. I used to use a recipe that provided me with 4 jars, but I can't find it anymore!!?

Mamajojo31's picture

I really struggled with this. Simmered for an hour and still quite runny. Only filled 1 kilner jar. Was hoping for a batch of 3 jars. Off to the shops to get more supplies

taradear's picture

Just finished making the chutney and the finished product is delicious. I did read the comments below which helped me to tailor the timings! The simmering in vinegar was more like 45 minutes than the 30 minutes suggested which gave me a nice thick sticky texture - it was just starting to stick to the bottom of the pan which was my signal to transfer to my kilner jar.
Tip for sterilising is rather than the dishwasher/pan method, I washed my jars in soapy water, rinsed and then put only the jar (not the lid, seal nor fastenings) on the middle shelf in the oven and let it heat up to 140c and then left them in there for 15 minutes, worked a treat. Now i just have to try and not touch the chutney for a month, tough one!!

msahagian's picture
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I have to disagree with georgetterh as I haver just made this and it is thick dark and scrumptious it is all jarred up ready to mature in time for christmas. I think sometimes you have to bear in mind it says 8 onions but as mine were largeish onions I cooked them down for about 40 minutes to darker, cooked and sticky. so it will very much depend on what size is used the quality of the balsamic etc. But i heartily recommend this recipe

georgetterh's picture
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I have to agree with mae27. I made this two weeks ago and i was left with a load of onions floating in what seemed a lot of vinegar. I too added more sugar and boiled for half hour longer and ended up with a very average chuntney, not really suitable to give to anyone and everytime I eat it it repeats on me everytime. The only recipe I can find on line is the same as this.Tell me someone.... how do M&S make theirs??!!

mae27's picture

I often make recipes from the BBC goodfood guide and they are good but I have been disappointed with this one. The cooking instructions are out for me. I have made two batches and twice it has not caramelised as simmering for 30 mins is nowhere near enough time. I have to hard boil for about 20 -30 minutes. The first time I made it I was simmering for well over an hour and it still didn't take. I added more sugar and ended up with a relish that was too sweet. Lessons learned now but I'm not raring to attempt a 3rd batch for Christmas.

eabaf12345's picture

Do I take the bay leaves out? If so is it easy and when do I do it? planning on making this tomorrow.

laurenwhiff's picture

I am really thinking about making this recipe for my home made Christmas hampers this year, The Method although simple to follow, it is quite vague. Should water be added at all? To ensure nothing starts to stick to the bottom of the pan with it being in so long? That may sound a really stupid question but I have never made chutney before! also when the chutney is placed into jars, should it be kept at room temperature? Or should it be kept in the fridge? :) any tips would be very much appreciated! :)

MollyAnna22's picture

I love this recipe! I made it last year to put in my home made hampers and it went down a treat! I have already had demands to make it again this year and I will have a very grumpy nan if she does not get any as she has been waiting for the next batch for a while!
So easy to make!

finder's picture

Love this chutney. Make a huge batch of it each year, and it works well as small festive gifts (and for me throughout the year!)

psknight's picture
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Delicious - just making my second batch now!

samgerry's picture
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That should say pate!

samgerry's picture
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I've just made my second batch of this and it is so easy to make! Tastes delicious, especially with some roast ham or pâté

wrighty1231's picture

What could I use instead of sugar ? Regards a depressed diabetic , Thankyou wrighty

moochwilson's picture
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Fabulous with goats cheese, or baked Camembert plus really simple to make

michelle100106's picture
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I loved this recipe! I made a few family members this for christmas and look forward to hearing their thoughts. I tried it as I was putting it into jars and it tasted delicious. So easy to make too...thank you!

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