Caramelised onion chutney
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135 people made this
About this recipe:
I needed something to go with my cheese and crackers, so i decided to use up my veg !!
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
25 min › Cook:
1 hr 30 min › Extra time:
5 min › Ready in:
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.
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.
Add the vinegar and sugar, simmer on a low heat until thick and chutney like.
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.
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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