Caramelised Onion Chutney
Elevate your condiment game with this irresistible Caramelised Onion Chutney, a perfect balance of sweet, tangy, and gently spiced flavors. Made with tender white onions slow-cooked in olive oil and brown sugar until beautifully caramelised, this chutney is brought to life with red wine vinegar, balsamic vinegar, mustard seeds, and a hint of cayenne for a subtle kick. Whether paired with your favorite cheeses, slathered on crusty bread, or served alongside roasted meats, this homemade chutney is a versatile addition to any meal. With a prep time of just 20 minutes and a slow simmer that deepens the flavors, Caramelised Onion Chutney is a must-have for preserving enthusiasts and food lovers alike. Store it in sterilized jars and let its rich, jam-like texture mature—your taste buds will thank you! Perfect for entertaining or gifting, this recipe transforms simple ingredients into a gourmet creation.
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Recipe Information
Ingredients
- 1.5 kilograms white onions
- 3 tablespoons olive oil
- 150 grams brown sugar
- 150 milliliters red wine vinegar
- 75 milliliters balsamic vinegar
- 2 teaspoons mustard seeds
- 1 teaspoon ground ginger
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
Instructions
Peel the onions and slice them thinly into half-moons.
Heat the olive oil in a large, heavy-bottomed pan over medium heat.
Add the sliced onions to the pan and cook gently for about 20 minutes, stirring occasionally, until the onions are soft and translucent.
Stir in the brown sugar and cook for an additional 10 minutes until caramelised, with a lovely brown color.
Pour in the red wine vinegar and balsamic vinegar.
Add the mustard seeds, ground ginger, cayenne pepper, and salt to the mixture.
Stir well and bring the mixture to a gentle simmer.
Reduce the heat to low and let it cook slowly for another 30 minutes, stirring occasionally, until thickened.
Once the chutney is thick and jam-like, remove from the heat.
Let it cool slightly before transferring to sterilized jars.
Seal the jars with airtight lids and store in a cool, dark place.
Allow the chutney to mature for at least a week before eating to enhance the flavors.
Serve with cheese, meats, or as a spread on bread.
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 303.0 g | 110% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 221.2 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2748 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
