Spicy Caramelised Onion Chutney

    1 hour 55 minutes

    This chutney is the perfect accompaniment for cheese and crackers. It's also a good way to use up a stock of onions!

    49 people made this

    Serves: 20 

    • 7 medium red onions
    • 1 medium white onion
    • 2 medium shallots
    • 1 dash olive oil, to taste
    • 2 fresh bay leaves
    • 7cm stick of cinnamon
    • 1 large sprig of rosemary, leaves picked and diced
    • 1 red chilli, deseeded and diced
    • 1 capsicum, red or orange; grilled until black, peeled, seeded and diced
    • 270ml balsamic vinegar
    • 50ml red wine vinegar
    • 220g dark brown sugar

    Preparation:25min  ›  Cook:1hour30min  ›  Ready in:1hour55min 

    1. Peel and dice the onions and shallots into chutney size pieces, add olive oil to a pan add the onions, bay leaves, cinnamon and rosemary.
    2. Cook for about 20 minutes on a low heat until the onions are golden, soft and sticky. Add the chilli and capsicum then cook for a further couple of minutes.
    3. Add the vinegars and sugar, simmer on a low heat until thick and chutney like.
    4. Spoon into sterilised jars. Can be left for 4-6 weeks to develop flavour.

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    Reviews in English (35)


    Does anyone know what to do once the chutney is in the sterilized jars? I put the lids on - do they need to be boiled? I am worried I will grow bacteria...  -  17 Dec 2011  (Review from Allrecipes UK & Ireland)


    The last time I made this it tasted lovely but it didn't seem to caramelise or thicken.....any ideas??  -  23 Oct 2011  (Review from Allrecipes UK & Ireland)


    This recipe was easy to follow and made great chutney - made a second batch and chopped it smaller so could spread in sandwiches - I added some chopped apricots and left over dried cranberries to the mix for some extra wow factor - very pleased  -  13 Apr 2012  (Review from Allrecipes UK & Ireland)