Caramelised onion chutney is the favourite preserve of Mr S and we try to make it every autumn. We made 4 12oz jars of it from this recipe last night. Our eyes were streaming as we peeled the onions, but a good cry is cleansing, sometimes. This year has been a bumper year for onions after a bad harvest last year. We grow them from sets, and have actually had two crops this year as I planted some in March and some in June. Onions are cheap to buy in October and are often found on offer as they are in season, and so if you do not grow your own this is a good time to buy them and make the chutney. Mr S prefers his made with red onions, but any onions will suffice. This recipe is really simple to make and tastes delicious.
9 medium onions
1 red chilli
25ml olive oil
200g soft brown sugar
150ml balsamic vinegar
150ml red wine vinegar
- Chop the onions into thin slices.
- Chop the chilli finely.
- Put the onions and the chilli into a pan with the olive oil and cook gently over a low heat for about 20 minutes, stirring occasionally.
- When the onions are dark and sticky add the sugar and the vinegars.
- Simmer for about 30 minutes until the caramelised chutney is dark and thick in consistency.
- Pour chutney into hot sterilised jars, seal, and let it cool. It is best left about a month before eating it in order to let the flavour mature.I hope that you enjoy this recipe. We use caramelised onion chutney in cheese sandwiches, in toasties and with burgers or sausages, mostly. It also makes a lovely, home made gift for Christmas, and is often requested by our family. How would you use it?