Caramelised Onion Chutney
Sweet and sticky, this caramelised onion chutney is the perfect addition to a special cheeseboard, a dip for canapés at New Year, or enjoyed with leftovers on Boxing Day. It also makes a wonderful edible gift for friends and family.
Substitutes:
- No white onions? Use red onions instead.
- No Dijon mustard? Use wholegrain mustard instead.
- No dark muscovado sugar? Use dark brown sugar instead.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Servings: 8
Ingredients:
2 tbsp Olive oil
500 g Onions (thinly sliced)
100 g Dark muscovado sugar
60 ml red wine vinegar
2 tbsp Balsamic vinegar
2 Garlic cloves (crushed)
1 tsp Dijon mustard
a pinch of Smoked paprika
a pinch of Sea salt
a pinch of chilli flakes
Recipe:
- Heat the oil in a large saucepan and gently fry the onions over medium-low heat for 15 minutes. Keep an eye on the heat and stir regularly; the onions should soften but not brown, reducing by about half.
- Stir in 2 tablespoons of the sugar and cook over medium-high heat for 5 minutes, stirring frequently, until the onions begin to colour. Lower the heat, then add the remaining sugar and all the other ingredients.
- Simmer, uncovered, over medium-low heat for 30 minutes, or until the chutney has reduced and thickened to a dark caramel colour. Stir occasionally to prevent it from sticking to the bottom of the pan.
- To test if the chutney is ready, drag a wooden spoon across the bottom of the pan – the juices should take a few seconds to re-cover the bottom. Spoon the hot chutney into cooled, sterilised jars, then seal and label.
How to store
The chutney can be eaten immediately if you wish. Ideally though, it is best enjoyed after being given some time to mature to help the flavours develop. Well stored in sterilised jars the chutney will keep for up to 6 months.
