Sweet and sticky, this caramelised onion chutney is the perfect accompaniment to a special cheeseboard, or enjoy it with cold cuts on Boxing Day. It also makes a great edible gift for friends and family. See method Heat the oil in a large, heavy-based saucepan and gently fry the onions over a medium-low heat for 25-30 mins, stirring regularly.
Cook gently over a low heat for about 20 minutes. 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). Pour the chutney into hot, sterilised jars seal and let chutney cool.
Chutneys have a tendency to be sugar and carb-laden - Onion chutneys even more so! By using sweetener instead of sugar you can drastically reduce the carbs in this particular condiment. It goes great with sausage rolls of any sort and would be perfect as the base of our French-style pizza.
This red onion chutney calls for a mindful amount of sugar, allowing the flavourful spices and caramelised onions shine through to make a deliciously sweet but savoury spread, side dish or dip! We’re not yet called ‘currythefoodup’, but the thought certainly crossed my mind as we came up with this red onion chutney.