Who doesn’t love caramelised onion chutney? It’s vegetarian, vegan, gluten and dairy-free. Plus, it’s the perfect pairing to any charcuterie or cheeseboard. This is why today we are sharing our sweet and sticky caramelised onion chutney recipe with you.
What you’ll need:
Note: this caramelised onion chutney recipe makes 1 litre (serves 20).
- 3 tablespoons of olive oil
- 1kg onions
- 300g dark muscovado sugar (for a healthier alternative I used 3 table spoons of non-refined brown sugar and the rest – around 100grams of bio honey instead of sugar)
- 3 tablespoons balsamic vinegar
- 4 tablespoons apple vinegar or red wine vinegar
- 3 garlic cloves
- 1 tablespoon wholegrain mustard
- ½ tablespoon paprika
- ¼ tablespoon dried peperoncini or crushed chillies
- ¼ tablespoon pinch of salt
- Thinly slice onions with a sharp knife and crush the garlic cloves.
- Heat the oil into a saucepan/ frying pan and gently fry the onions at medium-low heat for 25 to 30 minutes. Make sure you stir regularly with a wooden spoon. Onions should be softened but not brown.
- Pour in 3 tablespoons of sugar, increase the heat, and fry for 7-10 minutes. Stir occasionally until the onions start to colour. Lower the heat, and add the remaining sugar, salt and other ingredients.
- Let it simmer, bubbling gently uncovered, for 30 to 40 minutes on a medium-low heat. This is until the chutney has thickened to a dark caramel colour. Make sure to stir occasionally to check it isn’t sticking to the bottom of the pan.
- The onion chutney is ready when, after dragging a wooden spoon across the bottom of the pan, it take a few seconds for the juices to re-cover the bottom of the pan.
- Once ready, with a spoon place the hot onion chutney into jars and seal. The chutney can be eaten for up to 6-12 months.