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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