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Red onion and Balsamic chutney Recipe

Ingredients for people

  • Red onion(s) : 6 whole
  • Red chilli(s) : 1 whole
  • Garlic clove(s) : 6 whole
  • Bay leaf (-ves) : 2 whole
  • Demerara sugar : 150 g
  • Balsamic vinegar : 100 ml
  • Maldon salt : 10 g
  • Olive oil : 30 ml
  • 1

    Remove the root end from the garlic cloves, smash and peel. Roughly chop and set aside.

  • 2

    Trim off the woody tail from the red chilli. Cut in half lengthwise, and scrape out the seeds and spongy rib, set aside.

  • 3

    Top and tail the red onions, cut in half and peel. Slice thinly lengthwise.

  • 4

    Over a medium heat, sweat the onions with the salt in the olive oil until soft and translucent. Add the chopped garlic, chilli and bay leaves, and cook out for about 2 minutes.

  • 5

    Turn up the heat to medium high, and add the demerara sugar. Stir constantly so that it doesn't attach.

  • 6

    When the sugar begins to bubble, add the balsamic vinegar and allow to boil off.

  • 7

    Remove from the heat, and pack into a jar. Leave to cool completely before putting the lid on and refrigerating.
    Alternatively, you can tightly pack the jars, and sterilise the filled jars in a water bath for 30 minutes. The sterilised jars of onion marmalade will keep for 6 months in a cool cupboard.

Chef's tip

«This red onion chutney will keep in the refrigerator for about two weeks.»

Sweet, sticky and savoury onion chutney are a must-have cupboard staple. Use this condiment to add oomph to your cheese board, canapé platter, or just slather it on a sandwich!

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(8 votes)

  • Preparation  10mins
  • Cooking time  45mins
  • Rest time  0h