Low Sodium Caramelised Onion Chutney
Indulge your taste buds with this Low Sodium Caramelised Onion Chutney—a flavorful, heart-healthy twist on the classic condiment! This recipe transforms thinly sliced yellow onions into a rich, golden chutney using the magic of slow cooking with olive oil, brown sugar, and a splash of apple cider and balsamic vinegar. The addition of dark raisins adds a subtle natural sweetness, while warm hints of smoked paprika, ground allspice, and black pepper create layers of complex flavor. Perfectly thickened to a jam-like consistency, this chutney is a delightful pairing for cheese boards, roasted meats, or as a savory spread on sandwiches. Easy to prepare in under an hour, it’s a low-sodium alternative that doesn’t skimp on taste, making it a pantry staple for guilt-free gourmet indulgence.
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Recipe Information
Ingredients
- 4 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 1 cup brown sugar
- 1 cup apple cider vinegar
- 2 tablespoons balsamic vinegar
- 0.5 cup dark raisins
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon ground allspice
- 0.5 teaspoon smoked paprika
Instructions
Heat olive oil in a large heavy-based pan over medium heat.
Add the sliced onions to the pan and toss to coat them in the oil.
Cook the onions slowly, stirring occasionally, for about 20 minutes until they are lightly browned and caramelised.
Sprinkle the brown sugar over the caramelised onions and stir until the sugar melts completely.
Add apple cider vinegar, balsamic vinegar, and raisins to the pan. Stir to combine.
Lower the heat and let the mixture simmer for about 25 minutes, stirring occasionally, until it thickens. If the mixture begins to stick to the bottom of the pan, add a tablespoon of water and stir.
Season the chutney with black pepper, allspice, and smoked paprika, then stir well to distribute the spices evenly.
Once the mixture reaches a jam-like consistency, remove it from heat and let it cool slightly.
Transfer the chutney to sterilized jars while still warm. Allow it to cool completely before sealing the jars.
Store the chutney in the refrigerator and use within 3 months.
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 250.4 g | 91% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 211.5 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1702 mg | 36% | |
*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.
