Vegan Caramelised Red Onion Chutney
A rich, sweet-and-tangy condiment that transforms humble onions into a luxurious accompaniment. This traditional chutney combines red and white onions with brown sugars and dual vinegars, slow-cooked until jammy and caramelized. The gentle heat from chili flakes adds depth without overwhelming the sweet onion base. Perfect alongside cheese boards, roasted meats, or crusty bread, this preserve develops complex flavors over time and makes an excellent homemade gift. The long, gentle cooking process concentrates the flavors into a glossy, thick consistency.
Ingredients
Instructions
- 1
Peel and chop all onions into finest possible slices
- 2
Heat olive oil in large saucepan and add onions
- 3
Cook over low heat for 20 minutes, stirring gently to prevent burning until onions are soft
- 4
Stir in both sugars
- 5
Add vinegars and chili flakes and simmer for further 30 minutes until liquid reduces and chutney becomes thick and sticky
- 6
Pour into hot sterilized jars and seal
Tips
Slice onions as finely as possible for the smoothest texture and fastest cooking time
Use sterilized jars and proper canning technique for long-term storage and food safety
Allow chutney to mature for at least a month before serving for best flavor development
Good to Know
Store in sterilized sealed jars in cool dark place for up to 1 year unopened. Refrigerate after opening and use within 3 months.
Can be made weeks or months ahead. Flavor improves with age, best after 1 month of maturation.
Serve at room temperature alongside cheese, cold meats, roasted vegetables, or spread on bread and crackers.
Common Mistakes
Cook on low heat to avoid burning the onions and creating bitter flavors
Sterilize jars properly to prevent spoilage during storage
Substitutions
4
FAQ
How long does this chutney keep?
Properly sealed in sterilized jars, it keeps for up to 1 year unopened. Once opened, refrigerate and use within 3 months.
Can I reduce the sugar content?
You can reduce sugar slightly, but it helps preserve the chutney and balance the acidity. Reducing too much may affect shelf life.
What if my chutney is too thin?
Continue simmering uncovered until it reaches the desired thick, sticky consistency. This may take additional time depending on onion moisture content.