Daniel Harding

Caramelised onion chutney

Name: Caramelised onion chutney
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
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

A worthy addition to your Christmas cheeseboard lineup

By Chloe MorganUpdated: 10 December 2024

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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.

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Yields:

Prep Time:

10 mins

Cook Time:

35 mins

Total Time:

45 mins

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

1. 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.
2. 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.
3. 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.
4. Step 4Whilst the chutney is still hot, add to sterilised jars and seal. You can keep the chutney for up to 6 months.