Red Onion and Balsamic Chutney

Red Onion and Balsamic Chutney

I first made this chutney last Christmas, and was amazed not only how good it tasted, but also how well received it was by my guests.  Such any easy recipe too, who thought you could have such a lovely chutney with minimal effort! Great with cheese, pate and biscuits at Christmas and any time of the year!

Red Onion and Balsamic Chutney

Ingredients

(Made approximately 2x 12oz Jars)

  • 2 tbsp Olive Oil
  • 8-10 Red onions (about 1kg uncooked weight)
  • 2 Garlic cloves
  • 2 Bay Leaves
  • 1 Red Chilli
  • 200g Light Brown Sugar
  • 150ml Balsamic Vinegar
  • 150ml Red Wine Vinegar
  • 2 tsp Mustard Seeds
  • Pinch of Paprika

 

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Method

  1. Cut the onions in quarters and slice thinly. Crush the garlic cloves. De-seed the chilli and slice and chop finely.
  2. Heat the oil in a pan, and add the onion, garlic, chilli and bay leaves.img_5205
  3. Cook on a low heat stirring frequently for about 20 minutes, until the onions are very soft  and a little sticky (be careful not to burn the onions, if necessary cook for longer on a lower heat).img_5209
  4. Add sugar, balsamic and red wine vinegars, mustard seeds and paprika, stir well and increase heat slightly to simmer gently.
  5. Simmer for approximately 30 minutes, stirring frequently until the mixture is dark and thick and the fluid has reduced considerably.  Again be careful not to burn it at this stage.
  6. Pour into sterilised jars, place a wax disc on top whilst it is still hot, and seal with a cellophane seal when cool. Label with the name and date.img_5283

I have more experience making jams than I do chutneys, and I think I read somewhere that once you make them you should leave them for a month before eating.  However, I made this the night before my local agricultural show and entered it anyway, and got 1st place, so I suspect that’s not important.

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My top tips from my experience making preserves:

  • Sterilising jars- I tend to wash mine in the dishwasher at high temperature, and then I use my old bottle steriliser from when the kids were babies to sterilise my jam jars. Alternatively you can wash them and heat them in the oven (although I have no experience of this)
  • You can fill jars the hard way with a spoon but it is is messy. A jam funnel makes the process a lot easier, and is a fairly cheap investment if you are going to make more than one batch of jam in your lifetime.
  • You can buy wax discs and cellophane covers from many outlets now including the larger supermarkets. I usually head to Amazon as I buy in bulk, but I recently found a pretty fabric lid set which including labels and everything you need (bar the jars) from Hobbycraft.
  • Last tip. Clean any splashes from your stove whilst still warm, it’s much easier that way!

I plan to make a load of this for Christmas, i’m going to bottle it in small jars for gifts and keep some for entertaining over the holiday period.

NB. I am a home cook, and have had no formal training in preparing food. So these are just recipes that I use at home for the family. Whilst I have taken time to try and be as accurate as possible, some of the quantities are approximate.  I am always keen to learn, so if you think the recipe can be improved upon please take the time to comment below. I also love seeing your versions.

Kerry x

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