Caramelised Red Onion Chutney

Prep Time
Cook Time
1h 10m
Ready In

"This one is a really lovely chutney. Use it on or in quiches, pizzas, plain biscuits, sandwiches or just with a cheese platter, I am sure you will love it. I do keep this in the fridge, and it never lasts long, so I am not sure as to its time of keeping, but would say at least 5-6 months. This will make 3-6 jars, pending on your jar size."

Original recipe yields 5 servings


  • Serving Size: 1 (628.5 g)
  • Calories 487.6
  • Total Fat - 6.5 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 63 mg
  • Total Carbohydrate - 103.5 g
  • Dietary Fiber - 8.6 g
  • Sugars - 77.2 g
  • Protein - 6.1 g
  • Calcium - 132.3 mg
  • Iron - 2.3 mg
  • Vitamin C - 88.1 mg
  • Thiamin - 0.2 mg

Step 1

Cut the onions and chilli into thin slices, then cut onion slices in half again and put them into a pan with bay leaves, chilli and oil. Cook gently over a low heat for about 20 minutes.

Step 2

When the onions are dark and sticky, add the sugar, the vinegars and mustard seeds, simmer for about 30 minutes, until the chutney is thick and dark. (Stirring at intervals so the chutney does not stick to the pan).

Step 3

Pour the chutney into hot, sterilised jars seal and let chutney cool.

Step 4

You must have a taste but really (before you eat it) this should left for a month or maybe even more for the flavours to blend and mature. .

Tips & Variations

No special items needed.


TwisSis RIP Forever in our Kitchen

Made a half recipe as written for the Pick Me tag game - This was an easy-fix, but I had issues that were mostly matters of personal preference. We found it a bit vinegar-heavy (DH more than me). I also think Nutritional Data is over-stated due to serving size. This would normally be used in sml amts, so 3-6 jars would yield way more than 4-6 servings. I used it several ways (including 2 meats) & liked it best w/cheese & avocado. Curry dishes or a spicy cous cous would be ideal for it IMO. Mine seemed darker than those already made & didn't photograph well. Maybe using a light brown sugar would help correct that. Overall, this is a fine recipe that I'm pleased to have on-hand for inspired moments. Thx for sharing this recipe w/us. :-)

(8 Mar 2018)


What a great tasting chutney this is!!! We used some of this 3 days after I made it on hotdogs and it was so good!!! I will be using this often, thx for sharing this recipe here :)

review by:
(28 Apr 2017)


Wonderful chutney! We love homemade condiments and this will be part of our rotation. Perfect amount of heat. Looking forward to trying this on pizza. Will be on our holiday/celebration table for sure. Thanks for sharing Tisme! Made for Pick Me! tag game.

review by:
(4 Apr 2017)