Spicy Caramelised Onion Chutney

    Spicy Caramelised Onion Chutney


    29 people made this

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

    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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