No image available
Member recipe

caramelised onion chutney

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

Member recipe by


Serves 1 - 3 Jars

yummy with cold meats and cheese.

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.


  • got the basic recipe from an old magazine, made a few adjustments and.... yummy Its great with cold meats, and if you stir a spoonfull into gravy it wonderful.
  • Ingredients
  • 3 Tbsp Olive Oil
  • 3lb cooking Onions
  • 10 oz dark brown sugar
  • 7 fl oz malt vinegar
  • 3 tbsp red wine vinegar
  • 3 cloves garlic - crushed
  • 1 tbsp wholegrain mustard
  • pinch each - salt, paprika
  • 1 small chilli


    1. Peel and slice onions very thinly.
    2. Heat oil in large pan and very gently soften the onions, don't let them brown.
    3. Add 3tbsp of the sugar and turn up heat to cooler onions. Add rest of sugar and remain ingredients simmer for 15 mins to reduce and the mixture turns thick and a dark carmal colour.
    4. spoon into jars ( about 3 one pound jars ), and leave for a month or two.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
15th Feb, 2014
Made this just before Christmas and when I tried it with the Christmas meal I was not too impressed . Tried it again after a couple of months and what a change in taste, absolutely superb, down to the last jar so going to have to make some more and leave it on the shelf foe a couple of months to mature.
19th Dec, 2012
Just wondering if anyone has tried this yet,want to give it a go but not a big fan of chopping chillies, have chillie flakes in the store cupboard, would this be ok? Guessing it would be only a pinch?
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...
31st Oct, 2016
I made 2 batches of this yesterday, but used red onions, changed the red wine vinegar to balsamic vinegar, added an extra clove of garlic (4) & an extra tbsp of mustard. The results were quite simply superb! Even straight from the pan, this is a rich, unctuous chutney, which I'm looking forward to giving as Xmas extras (if it doesn't get eaten first!). I used the quantities given and it filled 5 x 190ml (6oz ish) jars. Thank you for posting, this is going to become a firm favourite I'm sure!!