Sweet & Spicy Onion Chutney Recipe

Here’s how you can make this easy and delicious condiment:

Ingredients:

• 1.5kg onions (red or brown), thinly sliced – I use my trusted mandolin or food processor
• 2 TBSP olive oil
• 1 chilli, cut in half & de-seeded
• 2 dried bay leaves
• 300g brown sugar
• 200ml red wine vinegar
• 3 TBSP balsamic vinegar
• 3 cloves of garlic, finely chopped
• 1 TBSP wholegrain mustard
• 1/2 tsp smoked paprika
• 1/2 tsp salt

Instructions to make the Onion Chutney:

1. Sauté the onions: Start by heating the olive oil in a large pan and add your sliced onions. Let them cook down slowly over about 30 minutes. They should soften without browning too much—you want them to release their natural sweetness, not char.
2. Start caramelising: After the onions have softened, add the chilli, bay leaves and 3 TBSP of brown sugar. This kick-starts the caramelisation process, helping the onions to turn a lovely golden hue. Give it about 10 more minutes until you see the onions start to take on that golden colour.
3. Add the rest of the ingredients: Now it’s time to add everything else—remaining sugar, red wine vinegar, balsamic vinegar, garlic, mustard, paprika and salt. This is where the magic happens! Let everything simmer for 30-40 minutes, stirring occasionally until the chutney thickens and coats the back of a spoon.
4. Fill your sterilised* jars: with the hot chutney, screw the lids shut and place upside down onto a surface until cool (that will sterilise the seal while creating a vacuum by allowing air to escape).
5. Store: The chutney will keep at room temperature in a cool, dark place for 10-12 months. Once opened, it’ll keep in the fridge for up to 2 months.