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Caramelised red onion chutney

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  • Author: Eleanor Jones
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x


A sweet and sticky red onion chutney – the perfect addition to your Christmas cheeseboard.


  • 6 red onions
  • 2 white onions
  • 2 tbsp olive oil
  • 50g light brown sugar
  • 150g dark brown sugar
  • 150ml balsamic vinegar
  • 150ml red wine vinegar
  • 1 tsp crushed chili flakes


  1. Peel and chop all 8 of the onions, cutting them into the finest possible slices.
  2. Heat the olive oil in a large saucepan, and add the onions.
  3. Cook over a low heat for 20 minutes, stirring gently to prevent burning, until the onions are soft.
  4. Stir in the sugars.
  5. Add the vinegars and chili flakes and simmer the mixture for a further 30 minutes, until most of the liquid has reduced and the chutney has become thick and sticky.
  6. Pour into hot, sterilized jars and seal.
  7. You can serve the chutney immediately, but it’s best if kept to mature for a month or more. If you make a batch now, it will be ready in time for Christmas!


Serving size in this recipe equates as jars. I made 5 relatively small jars from this mixture, but depending on the size of your onions you could easily make four larger jars if you so wish!

  • Prep Time: 15 mins
  • Cook Time: 1 hour
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