Caramelised Onion Chutney
Sweet and sticky, this caramelised onion chutney is the perfect add-on to a special cheeseboard, as a dip for canapes in the New year, or enjoy it with leftovers on Boxing Day. It also makes a great 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 a medium-low heat for 15 minutes. Keep an eye on the heat, and keep stirring regularly; the onions should be softened but not browned, and reduced by about half.
- Stir in 2 tablespoons of the sugar, and cook over medium-high heat for 5 minutes, stirring often, until the onions are just starting to colour. Then lower the heat and add the remaining sugar, and all the other ingredients.
- Simmer, uncovered, so it bubbles gently on a medium-low heat for 30 minutes, or until the chutney has reduced and thickened to a dark caramel colour. Stir occasionally to check it isn’t sticking to the bottom of the pan.
- To test if the chutney is ready, drag a wooden spoon across the bottom of the pan – it should take a few seconds for the juices to re-cover the bottom of the pan. 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.
