Caramelised onion chutney


129 people made this

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

SloeWolf Hertfordshire, England, UK

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 (32)


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

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