Caramelised onion chutney recipe
Created by The Tesco Recipes team
Sweet and sticky, this caramelised onion chutney is the perfect accompaniment to a special cheeseboard, or enjoy it with cold cuts on Boxing Day. It also makes a great edible gift for friends and family.
See method- Serves 20 (makes 1 ltr)
- 20 mins to prepare and 1 hour 30 mins to cook
- 24 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
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
- 1 tbsp wholegrain mustard
- ½ tsp paprika
- ¼ tsp crushed chillies
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Shop ingredientsEach serving contains
- Energy
- 100kJ 24.0kcal
- Fat
- 1g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 5.2gProtein 0.3gFibre 0.3g
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Method
- Heat the oil in a large, heavy-based saucepan and gently fry the onions over a medium-low heat for 25-30 mins, stirring regularly. The onions should be softened but not browned, and reduced by about half.
- Stir in 3 tbsp of the sugar, increase the heat, and cook for 7-10 mins, stirring occasionally, until the onions are just starting to colour. Lower the heat, then add the remaining sugar,½ tsp saltand all the other ingredients.
- Simmer, uncovered, so it bubbles gently on a medium-low heat for 30-40 mins, 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.
- See more Side dish recipes
*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
