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Caramelised Onion Chutney

Caramelised Onion Chutney

Fills 3 Consol Glass Chutney Jars 500ml

Some recipes are worth the wait - and this caramelised onion chutney is one of them. Sweet, rich and versatile, it's easier to make than you think and a pantry staple worth mastering. The perfect addition to a cheeseboard, a roast, or straight from the jar on sourdough toast. Seal it in a Consol Glass Chutney Jar 500ml with Gold Lid to lock in every bit of flavour and keep it fresh for longer - because good things are worth preserving.

Ingredients: 

  • 550g Red Onions, finely sliced

  • 3 TBSP Olive oil

  • 3 TBSP Dark muscovado sugar

  • 2 TBSP Balsamic vinegar

  • 150ml White wine vinegar

  • 150g Dark brown soft sugar

  • 1 tsp Salt

  • 1 Clove of garlic

  • 5g Fresh ginger, finely grated

Method: 

  1. Heat the olive oil in a large saucepan over medium-low heat, then add the finely sliced red onions and cook gently for 20 - 30 minutes, stirring occasionally, until they are completely soft and beginning to deepen in colour.

  2. Once the onions are soft and deeply golden, add the muscovado sugar and stir well to coat, then continue cooking for a further 10 minutes, allowing the sugar to dissolve and the onions to take on a beautiful caramel colour.

  3. Add both vinegars, and then the dark brown sugar, salt, ginger and garlic. Stir everything together until well combined.

  4. Reduce the heat to low, and leave to simmer gently for about an hour, stirring occasionally to prevent the sugar from catching on the bottom of the pan - the mixture will gradually thicken and reduce to a glossy, jam-like consistency.

  5. While the chutney is in its final simmer, prepare your jars: sanitise each Consol Glass Chutney Jar 500ml and its lid in a water basin of hot soapy water, rinse and dry thoroughly or run them through a hot dishwasher cycle, then set aside.

  6. Once the chutney has reached a thick, spoonable consistency, remove it from the heat and set aside to cool slightly. Once cooled, carefully ladle into your prepared jars, wipe the rims clean and screw the lids on tightly.

  7. Refrigerate and use within 4 - 6 weeks. Enjoy!

Tips:

  • Take your time with the onions. Slow caramelisation over a low heat is what gives this chutney its signature depth and sweetness - it cannot be rushed.

  • Stir regularly during the simmering phase to prevent the sugars from scorching on the base of the pan.

Caramelised Onion Chutney