No image available
Member recipe

Balsamic red onion chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by


Serves 1 - 1 Jar

Sweet and tangy red onion chutney made with balsamic vinegar.

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.
Save to My Good Food
Please sign in or register to save recipes.


  • 750g Red onions
  • 720ml Balsamic Vinegar
  • 300g caster sugar
  • 300g golden caster sugar


    1. Peel and chop onions.
    2. Add onions and sugar to pan and cook on medium heat until sugar has melted and onion are soft.
    3. Add the Balsamic vinegar and bring to the boil for 10 minutes.
    4. Reduce heat and leave pan to simmer for between 1 and 2 hours or until liquid has evaporated.
    5. Pour into sterilised jars and allow to cool.
    6. Enjoy!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Tim Boddy's picture
Tim Boddy
13th Apr, 2019
Noting the other comments... there's too much liquid in the recipe and enough onion, I would add another 250 grams of onions at least, maybe 500 grams... Like with any jam or chutney beware the cooking time and monitor how thick the chutney is getting... use a plate from the freezer to do this... 1-2 hours is probably due to the excess liquid... I took 50 mins, but there wasn't enough onion. Finished product was good with a deep taste... used Demerara sugar too to assist with this.
12th Sep, 2014
I don't think this recipe is correct, followed it step by step and only simmered for 1 hour. When cooled it turned to black treacle nothing like chutney at all, totally rubbish do not use this recipe.
15th May, 2012
i thought this recipe was rubbish, it wasnt chutney at all, when cooled it went hard and impossible to spread on anythin, poor recipe, apsolute rubbish!!!!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.