Gourmet Caramelized Red Onion Chutney
Discover the exquisite balance of sweet and tangy in this homemade caramelized red onion chutney. Born out of a desire to create a condiment that exceeds the cloyingly sweet supermarket varieties, this recipe highlights the natural richness of red onions, enhanced with the subtlety of golden cane sugar and the depth of red wine vinegar. This chutney is perfect for elevating a variety of dishes — from gourmet cheese platters to hearty meats. Its simplicity belies the complex flavors achieved through careful preparation and patience, as the chutney matures beautifully with time. Whether enjoyed as a refined accompaniment or given as a thoughtful gift, this chutney is sure to become a household staple.
N/A
Servings
110 - 146 kcal
Calories
3
Ingredients
Ingredients
Red onions
10 (peeled and thinly sliced into half rings)
Golden unrefined unbleached cane sugar
500g
Red wine vinegar
750ml (approximately)
Instructions
1
Sterilize the jars by washing them thoroughly with hot water and using camden tablets or antibacterial soap, ensuring they are rinsed very well to remove any residue.
2
Place the sanitized jars in an oven set to the lowest heat to keep them warm and ready for filling.
3
Prepare the onions by trimming the top and bottom, halving them, and removing the dry outer layers. Slice the onions into thin half-rings, approximately 2-3mm thick.
4
Heat a deep pot over medium-high heat. Add the sliced onions and allow them to cook in their own juices, stirring occasionally to prevent sticking.
5
Sprinkle half of the sugar over the onions, stirring well to ensure the onions are thoroughly coated. Continue to cook gently, allowing the sugar to caramelize with the onions, being careful not to let them burn.
6
Once the onions start to turn a golden color, pour in enough red wine vinegar to cover them. Stir well, reduce the heat to medium, and cook for 15-20 minutes, adding more vinegar if necessary to keep the onions submerged.
7
Increase the heat to a higher setting, add the remaining sugar and more vinegar, stirring until the sugar is fully dissolved and absorbed.
8
Lower the heat and continue cooking, stirring regularly, until the mixture is thick and gloopy, indicating it has reached the desired consistency.
9
Carefully ladle the hot chutney into the warmed jars. Seal the jars and label them with the date of preparation.
10
Allow the chutney to mature for at least 6 weeks before tasting. It reaches its peak flavor after about 3 months of aging.
11
Enjoy as a gourmet accompaniment with cooked meats, poultry, curries, or as a delicious relish for burgers and hot dogs. For a true culinary experience, serve it over oatcakes alongside a selection of blue cheeses, goat cheeses, or ripe brie.
Nutrition Information
0.1 g
Fat
27.5 - 36.7 g
Carbs
0.3 - 0.4 g
Protein
1-1.47 g
Fiber
26-34.6 g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Caramelized Red Onion Chutney?
It is a homemade condiment featuring a balance of sweet and tangy flavors, made from red onions, golden cane sugar, and red wine vinegar.
What are the main ingredients in this recipe?
The three primary ingredients are 10 red onions, 500g of golden unrefined unbleached cane sugar, and approximately 750ml of red wine vinegar.
How should I prepare the red onions?
Trim the top and bottom, halve them, remove the dry outer layers, and slice them into thin half-rings about 2-3mm thick.
Do I need to add oil to the pot when cooking the onions?
No, the recipe instructions specify adding the sliced onions to a deep pot and allowing them to cook in their own juices.
What type of sugar is recommended?
The recipe calls for golden unrefined unbleached cane sugar to provide a subtle richness.
What type of vinegar should I use?
Red wine vinegar is used to provide depth and acidity to the chutney.
How do I sterilize the jars for the chutney?
Wash them thoroughly with hot water using camden tablets or antibacterial soap, ensuring they are rinsed very well to remove residue.
Why should I put the jars in the oven?
Placing sanitized jars in an oven at the lowest heat keeps them warm and ready for filling with the hot chutney.
When do I add the sugar to the onions?
Half of the sugar is added once the onions have started cooking in their own juices, and the remaining half is added later with more vinegar.
How long do I cook the onions after adding the first batch of vinegar?
Cook the onions for 15-20 minutes after adding enough red wine vinegar to cover them, adding more if necessary.
What is the desired final consistency of the chutney?
The mixture should be cooked until it is thick and gloopy.
How long does the chutney need to mature?
It should mature for at least 6 weeks before tasting.
When does the chutney reach its peak flavor?
The flavor reaches its peak after approximately 3 months of aging.
What are some recommended food pairings for this chutney?
It pairs well with cooked meats, poultry, curries, burgers, hot dogs, and cheese platters featuring blue cheese, goat cheese, or brie.
Is this chutney recipe vegetarian?
Yes, based on the ingredients and tags provided, this recipe is suitable for vegetarians.
How many calories are in a serving?
The calorie count ranges between 110 and 146 kcal per serving.
What is the fat content of the chutney?
The chutney is very low in fat, containing approximately 0.1 g.
How much sugar is in each serving?
Each serving contains between 26 and 34.6 g of sugar.
What is the carbohydrate content?
The carbohydrates range from 27.5 to 36.7 g per serving.
Does this chutney contain fiber?
Yes, it contains approximately 1 to 1.47 g of fiber per serving.
Can I use this chutney as a gift?
Yes, the description suggests it makes a very thoughtful homemade gift.
What size should the onion rings be?
The onions should be sliced into thin half-rings approximately 2-3mm thick.
What should I do if the vinegar evaporates too quickly during cooking?
You should add more vinegar as necessary to keep the onions submerged during the initial 15-20 minute simmer.
How do I know when the sugar has caramelized properly?
The onions will start to turn a golden color as they cook with the first half of the sugar.
Should the chutney be ladled into jars while hot?
Yes, carefully ladle the hot chutney into warmed jars and seal them immediately.
How many ingredients are in this recipe?
There are 3 main ingredients: red onions, golden cane sugar, and red wine vinegar.
Is this recipe difficult to make?
No, it is tagged as a simple recipe, though it requires patience for the caramelization and maturing processes.
What is the best way to serve this with cheese?
For a gourmet experience, serve it over oatcakes alongside blue cheese, goat cheese, or ripe brie.
Does this chutney have a tangy flavor?
Yes, it is designed to have an exquisite balance of sweet and tangy flavors.
Why is this better than supermarket chutney?
The recipe was created to avoid the cloyingly sweet nature of commercial varieties by highlighting the natural richness of the onions.