Caramelised Onion Chutney Recipe

Prep time
5 minutes
Cook time
20 minutes

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!

Made using Malt Vinegar

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

  1. Add the oil to a pan on low heat. Add the onion and sweat them down with a lid on the pan, stirring regularly to make sure they don't stick to the bottom or take any colour.
  2. Stir in the sugar, Sarson's, paprika, salt, and garlic. Turn up the heat to medium and simmer, stirring regularly, until the chutney becomes thick and glossy.
  3. Spoon into a sterilised jars and leave to mature for at least 2 weeks. Enjoy!