Caramelised Onion & Chilli Chutney Recipe

As Christmas time is approaching I have been looking for something personal to give to friends and family. I have been making this recipe for a couple of years now, with success as my little sister will not have any other chutney.

It’s a very easy recipe but delicious at the same time. It does help to have a kitchenmachine to chop  the onions, or wear some goggles as you will be chopping for a while!

Ingredients making enough for about 6-7 jars (depending on the size of your jars):

  • 2 kg red onions
  • 200 ml red wine vinegar
  • 400 ml balsamic vinegar
  • 250 gr brown sugar
  • 2-3 chillies chopped into small stripes
  • Olive Oil
  • Sterilized Jars
  1. Fry the chopped onions in a low head for 20-25 min until they get very sticky and sweet
  2. Add the sugar and chillies. Mix well and fry for 5 minutes longer.
  3. Add the two vinegars and mx well and then let it bubble for 45 min – 1 hour. Make sure to stir it once in a while otherwise the bottom may burn.
  4.  Wait a little until the mixture cools down and then pour it in the prepared and sterilized chutney jars.
  5.  Screw the lids on tightly and its best to leave chutney rest for the 3-4 weeks for the taste to mature.
Onion
Red Onions give the Chutney a sweater taste but you can substitute them for white ones and it will work.
Chutney5
Do not fry the onions on a high heat, as they should brown slowly
Chutney4
do not forget to stir the mixture once in a while as otherwise the bottom may burn
Chutney2
I collected the jars from sauces, condiments. Its nice to have them in different shapes
finished
the waxed coverings and the home-printed label almost make them look professional.
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