Our tangy, deeply savoury caramelised onion chutney is the ultimate addition to a cheeseboard. The deep, sticky onion jam is beautiful alongside sharp cheeses like Cheddar, as well as creamier varieties like brie.
A jar or two of this homemade delight also makes a lovely edible Christmas gift for friends and family, especially if given alongside a selection of other cheeseboard bits in a beautifully wrapped box.
To make our caramelised onion chutney, you'll need to have a few sterilised jars on-hand. The easiest way to do this is to wash the jars, then place them in a preheated oven (180°C or 160°C fan) for 10 minutes.
Looking for more homemade edible gift ideas? Try our lip smacking-ly savoury bacon jam recipe.
Ingredients
- 1 1/2 Tbsp.
vegetable oil
- 750 g
red onions, finely chopped
- 1 tsp.
salt
- 1/4 tsp.
ground black pepper
- 1 tsp.
ground allspice
- 1/2 tsp.
chilli flakes
- 250 g
light brown sugar
- 250 ml
red wine vinegar
- 90 ml
balsamic vinegar
Directions
- Step 1In a large saucepan over a medium-high heat, add the oil and red onions. Stirring continuously, fry for 10 minutes or until the onions start to soften and turn translucent.
- Step 2Add the salt, black pepper, all spice and chilli flakes, stir and continue to cook for two minutes, your kitchen should start to smell like Christmas.
- Step 3Next add the light brown sugar, red wine vinegar and balsamic vinegar, stir to combine and bring to a boil. Reduce the heat and simmer for 20 minutes, the relish should reduce slightly and turn dark and sticky.
- Step 4Whilst the chutney is still hot, add to sterilised jars and seal. You can keep the chutney for up to 6 months.

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