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Caramelised Onion Chutney

Added by Earthmum | Wed 13 Oct 2010 @ 12:02

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I 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

Method
Peel and slice onions very thinly.
Heat oil in large pan and very gently soften the onions, don\'t let them brown.
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.
spoon into jars ( about 3 one pound jars ), and leave for a month or two.

tried this recipe or a similar one? share your tips...

1. by catrose on Sat 02 Jul 2011 @ 12:41

makes 3 1lb jars. <br /> I have had chutney last 2 years unopened...flavour improves! keep in the dark though. be very careful that the neck of the jar is completely clean, or there is a chance of the vinegar corroding the lid, making it very difficult to remove. <br /> I add black onion, cumin, mustard, fennel seeds, or any other seed you fancy. If you add several different ones then you can get a slightly different taste in each mouthful!

2. by silvana richardson on Mon 03 Jan 2011 @ 00:33

can you tell me how long dose the chutney last for unopened 6-12?
many thanks
silvana

3. by Rachel on Tue 09 Nov 2010 @ 19:06

How much chutney does this recipe make?

4. by DeniseH111 on Wed 13 Oct 2010 @ 12:36

This sounds delicious! I used to buy carmelized onion sauce from Tastefully Simple but they discontinued it. I loved it on burgers. I can't wait to try this. Thanks.