Caramelised Onion Chutney

Name: Caramelised Onion Chutney
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 3 Jam Jars
Ingredients: 3 tbsp olive oil; 1.5kg onions, thinly sliced; 300g dark muscovado sugar; 200ml red wine vinegar; 3 tbsp balsamic vinegar; 3 garlic cloves, crushed; 3 tbsp wholegrain mustard; ½ tsp paprika; ¼ tsp crushed chillies; 5-10g (depending on taste) of pickling spice made up of some or all of mustard seeds, allspice, cassia, ground black pepper, ground cloves, coriander seed, crushed bay leaf, cardamom.

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Servings: 3 Jam Jars

Some might call this an onion marmalade. However you call it, it marries perfectly with a sharp cheddar and baked ham on a fresh bread roll, or spread it on poppadoms for a delicious crunchy spicy bite. This is better than anything you can buy in the store. Make it in bulk, you'll be coming back for more!

Tags: British , Condiments , Dips & spreads , Chutney

Ingredients

3 tbsp olive oil
1.5kg onions, thinly sliced
300g dark muscovado sugar
200ml red wine vinegar
3 tbsp balsamic vinegar
3 garlic cloves, crushed
3 tbsp wholegrain mustard
½ tsp paprika
¼ tsp crushed chillies
5-10g (depending on taste) of pickling spice made up of some or all of mustard seeds, allspice, cassia, ground black pepper, ground cloves, coriander seed, crushed bay leaf, cardamom.

Method

Heat the oil in a large, heavy-based saucepan and gently fry the onions with ½ tsp salt over a medium-low heat for 25-30 minutes, stirring regularly. A 28cm non-stick frying pan with lid is ideal for this. The onions should be softened but not browned, and reduced by about half.

Stir in 3 tbsp of the sugar, increase the heat to medium, and cook for 7-10 minutes, stirring occasionally, until the onions are just starting to colour. Lower the heat, then add the remaining sugar and all the other ingredients.

Simmer, uncovered, so it bubbles gently on a medium-low heat for 30-40 minutes, or until the chutney has reduced and thickened to a dark caramel colour, stirring 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. The chutney will keep for up to 6-12 months.

Sterilising Jars

To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 minutes at 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.