Caramelised Red Onion Chutney Recipe
Sweet, tangy, and irresistibly rich, this Caramelised Red Onion Chutney recipe is a savory sensation that’s perfect for elevating your cheese boards, sandwiches, or roasted meats. Made with soft, slow-cooked red onions, brown sugar, and a duo of balsamic and red wine vinegars, this chutney delivers a harmonious balance of sweetness and acidity, complemented by earthy thyme and a hint of black pepper. With just 10 minutes of prep time and simple pantry ingredients, you’ll simmer your way to a jar of homemade chutney that’s as versatile as it is flavorful. Whether you're hosting a holiday gathering or simply craving a gourmet touch, this chutney keeps well and develops even deeper flavors as it matures—making it an ideal make-ahead condiment for any occasion.
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Recipe Information
Ingredients
- 4 large (approximately 600g) red onions
- 2 tablespoons olive oil
- 100 grams brown sugar
- 50 ml balsamic vinegar
- 50 ml red wine vinegar
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Peel and finely slice the red onions to create thin, even pieces.
Heat the olive oil in a large, heavy-bottomed saucepan over medium heat.
Add the sliced red onions to the saucepan and stir to coat them evenly with the oil. Cook for 10 minutes, stirring occasionally, until the onions become soft and translucent.
Reduce the heat to low. Sprinkle the brown sugar over the onions and stir well, allowing the sugar to dissolve into the onions.
Pour in the balsamic vinegar and red wine vinegar. Stir thoroughly to ensure the onions are evenly coated in the vinegar mixture.
Add the dried thyme, salt, and black pepper, then stir the mixture again to distribute the seasonings.
Allow the chutney to simmer on low heat for 35–40 minutes, stirring occasionally to prevent it from sticking or burning. The mixture should thicken and develop a deep, caramelised color.
Once the chutney has reached the desired consistency, remove the saucepan from the heat and let it cool slightly.
Transfer the chutney into sterilised jars while still warm, sealing them tightly. Allow them to cool completely before storing in a cool, dark place.
For the best flavor, let the chutney mature for at least a week before serving. Once opened, store in the refrigerator and consume within a month.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1313 mg | 57% | |
| Total Carbohydrate | 332.6 g | 121% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 239.6 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3810 mg | 81% | |
*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.
