Lucy and Amy do it ourselves – Caramelised Red Onion Chutney

I made this for the first time last year and it was deeeeelicious.  It was so easy to make I gave it away as gifts, the only problem you’ll have is the chopping of a lot of onions and finding jars to put it in.  I made it yesterday in preparation for the Christmas Eve ham and the Boxing day cheese.

Red onion chutney


  • 8 Red onions, medium size.
  • 150ml Balsamic Vinegar – this isn’t the time to use the good stuff, cheap Aldi vinegar works just as well.
  • 150ml White Wine Vinegar
  • 200g Soft Light Brown Sugar
  • Pinch of chilli flakes
  • Salt and Pepper to taste



  • Chop the onions finely, you want long strips to give it that authentic look.
  • Put all of the onion into a large pan, add the vinegar and sugar.  I not a huge fan of spicy food but I do put a small pinch of chilli flakes into it to give it some heat, obviously if you like a bigger kick add more.
  • Put it onto a medium heat, when you see it starting to bubble turn the heat down onto low. You may look at it and think it’s really wet but keep it on the heat for about 45 min ish, it will turn sticky I promise.
  • When you look at it and it has that sticky look turn the heat off.
  • Taste and add salt and pepper as required.
  • Sterilise some jars and pot up, it’s best kept for a month before eating but ours won’t last that long.

This will make about two normal sized jars, it’s surprising how much the onions cook down.

I have adapted this recipe a number of times, yesterday I made it with just balsamic vinegar and it smelt lovely.  I don’t think it’ll work with just white wine vinegar, the balsamic helps to make it goey.

The original recipe used demerara sugar but I’ve found the soft brown sugar gave a better sticky texture but the first did work well.  Please don’t be tempted to substitute it for a white sugar, it’s too sweet, if that’s all you have in the house reduce the amount.

I can’t wait to eat cheese now, we have a huge wedge of Stilton waiting in the fridge.