Homemade caramelised onion chutney is a tasty addition to a cheeseboard. This onion chutney pairs well with bread or crackers and mature Cheddar cheese.
Making homemade chutney is another Christmas food tradition of mine, every year in November or at the start of December I make a batch of caramelised onion chutney ready to enjoy over Christmas on our festive cheeseboard.
You can change around the flavourings in this chutney to suit your own palate. This time I added wholegrain mustard, smoked paprika and chilli flakes for a little kick of heat. On previous occasions when I’ve made this I’ve added fresh thyme but you can add herbs that you like or have in like thyme or rosemary. You can also add a couple of torn bay leaves for extra fragrant flavour – but remember to remove these before you put your chutney into the jars!
This condiment is extremely popular here in the UK, particularly at Christmas when served on a cheeseboard. I’ve eaten lots of readymade chutney however none of those compare to this wonderful recipe – some usually have sultanas added which is a no-no for me as I despise dried fruit like raisins and sultanas, so making your own allows you make a chutney that’s tailored to your taste requirements.
This chutney is sweet, sticky and delicious spooned on top of a cracker and some sliced cheese. But you don’t just have to serve chutney with cheese and crackers, we ate ours with vegan hot dogs on Bonfire Night last week and also we made a tasty lunch with slices of homemade Irish Soda Bread buttered then topped with sliced cheese and chutney.
Also, just an idea of something I’m planning to make for lunch using this chutney – I’m thinking of toasting a couple of slices of bread, topping the bread with a generous helping of the chutney then topping the chutney with grated cheese to make a yummy cheese toast with a difference.
We also made an epic toasted cheese sandwich only the other day for our lunch and filled the toasties with chutney. There’s loads of different ways of serving this chutney, so go ahead and experiment!
I was dubious sharing this recipe as regular visitors to my blog will be used to me sharing lots of sweet baking recipes, I rarely share savoury recipes but that’s something I like to do from time to time to keep things interesting and cater to different tastes. This recipe isn’t all savoury though, I did manage to incorporate my sweet tooth into this chutney with all the brown sugar that was added…
Lastly, if you’re trying to think of Christmas present ideas for your loved ones, then gifting someone special a jar of homemade chutney is a fantastic and thoughtful gift to include in a hamper.
(Serves 20 / Makes approx. 1 litre)
1.5kg onions, thinly sliced – sometimes I use red but this time I went for brown onions
2 tablespoons oil – I used olive oil but vegetable oil is fine to use
300g dark or light brown sugar
200ml red wine vinegar
3 tablespoons balsamic vinegar
3 cloves of garlic, finely chopped
1 tablespoon wholegrain mustard (optional)
1/2 teaspoon smoked paprika – regular paprika is fine to use
1/2 teaspoon salt
- Heat the oil in a large pan on medium heat. Sauté the onions for 30 minutes until softened and reduced by half – the onions don’t need to colour at this point.
- Now add 3 tablespoons of the sugar and continue to cook the onions for a further 10 minutes until they’re starting to turn golden and caramelise.
- Next add the remaining ingredients (the red wine vinegar, balsamic vinegar, mustard, paprika, salt and the remaining sugar). Cook the onions for a further 30-40 minutes until the liquid has reduced and is generously coating the onions. You can check the chutney is ready because it’ll coat the back of a spoon.
- To sterilise the jam jars, place your jam jars in an oven heated at 140°C / 120°C Fan / 275°F / Gas Mark 1 for 10 minutes.
- Carefully fill the hot jars with the chutney and leave to cool before securing the lids. The chutney will store at room temperature for up to one year, but once the chutney is opened it will need to be stored in the fridge and will keep for up to two months.
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