Caramelised onion chutney

    2 hours

    I needed something to go with my cheese and crackers, so i decided to use up my veg !!


    Hertfordshire, England, UK
    473 people made this

    Serves: 20 

    • 7 medium red onions
    • 2 medium shallots
    • 1 medium white onion
    • 1 sweet pepper (red or orange; grilled until black, peeled, seeded and diced)
    • 1 red chilli, seeded and diced
    • 270ml balsamic vinegar
    • 50ml red wine vinegar
    • 220g dark brown sugar
    • 7cm stick cinnamon
    • 2 fresh bay leaves
    • 1 large sprig of rosemary, leaves picked and chopped
    • olive oil

    Prep:25min  ›  Cook:1hr30min  ›  Extra time:5min  ›  Ready in:2hr 

    1. Peel and chop the onions and shallots into chutney size pieces, add olive oil to a pan add the onions, bay leaves, cinammon and rosemary.
    2. Cook for about 20 mins on a low heat until the onions are golden,soft and sticky, add the chilli and pepper cook for a further couple of mins.
    3. Add the vinegar and sugar, simmer on a low heat until thick and chutney like.
    4. Spoon into sterilised jars. Can be left for 4-6 weeks to develop flavour.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (35)


    Does anyone know what to do once the chutney is in the sterilized jars? I put the lids on - do they need to be boiled? I am worried I will grow bacteria...  -  17 Dec 2011


    The last time I made this it tasted lovely but it didn't seem to caramelise or thicken.....any ideas??  -  23 Oct 2011


    This recipe was easy to follow and made great chutney - made a second batch and chopped it smaller so could spread in sandwiches - I added some chopped apricots and left over dried cranberries to the mix for some extra wow factor - very pleased  -  13 Apr 2012