Caramelised Onion Chutney
Sweet, sticky, and deeply flavorful, this caramelised onion chutney is the ultimate accompaniment for a festive spread. Made with dark muscovado sugar and a hint of spice, it pairs beautifully with plant-based cheeses or as a savory addition to sandwiches. This simple preserve also makes a thoughtful homemade gift for friends and family.
Instructions
- 1
Heat the olive oil (3 tbsp) in a large, heavy-based saucepan and gently fry the onions (1.5 kg) over a medium-low heat for 25-30 minutes until softened but not browned.
- 2
Stir in 3 tbsp of the dark muscovado sugar (300 g), increase the heat, and cook for about 7-10 minutes until the onions begin to color.
- 3
Lower the heat, then add the remaining dark muscovado sugar (300 g), salt (0.5 tsp), and the other ingredients: red wine vinegar (200 ml), balsamic vinegar (3 tbsp), garlic cloves (3 clove), wholegrain mustard (1 tbsp), paprika (0.5 tsp), and chilli flakes (0.25 tsp).
- 4
Simmer uncovered on medium-low heat for 30-40 minutes, stirring occasionally, until the mixture has thickened to a dark caramel color and the liquid has reduced.
- 5
Spoon the hot chutney into sterilized jars and seal. This preserve will keep for 6-12 months.
Nutrition Facts
Per portion