Caramelised Onion Chutney Recipe
This homemade caramelised onion chutney recipe is easy to make at home and has a not-so-secret ingredient that really enriches every spoonful - Sarson's Malt Vinegar! The craft-brewed malty tang of Sarson's balances the sweet onion to give you the perfect chutney tang.
For the onions, we recommend white onions but red will work too, however, red onions will give you a much sweeter finish.
If stored properly, in a cool, dark place, this caramelised onion chutney should last from six to twelve months. Once opened, store in the fridge and use within four weeks. It's perfect for serving with cheese, paté, and for using in sandwiches. Give it a go!
Ingredients
- 1.5kg onions
- 3 tbsp olive oil
- 280g dark brown sugar
- 200ml Sarson’s Malt Vinegar
- 3 garlic cloves, crushed
- 1 pinch salt
- 1 pinch paprika
Method
- Peel and slice onions very thinly. Gently heat the oil in large pan with a lid and soften the onions with the lid on. Stir occasionally to stop them from browning.
- Stir in 3tbsp of sugar and turn up heat so that the onions caramelise. They will go a rich brown colour, but don’t let them burn. Add the rest of sugar, 200ml Sarson’s Malt Vinegar and the remaining ingredients.
- Simmer for 15 mins until the mixture becomes thick.
- Spoon into sterilised jars (about 3 x 250ml jars), and leave mature for a couple of weeks. Enjoy with cheese, paté and in sandwiches.