Red Onion Chutney
- Appetizers & Snacks, England, Fingerfood, Food Preservation, Preserves & Jams & Chutneys
This delicious Red Onion Chutney is not only easy to prepare but also incredibly versatile. Discover the perfect balance between sweetness and acidity, making it an irresistible addition to numerous culinary creations. Whether served with cheese, on sandwiches, or alongside savory and hearty dishes, this delicious Red Onion Chutney elevates your creations to the next level and leaves a lasting impression. Packaged in a glass jar with a charming label and some ribbon, it also makes an excellent homemade gift.
Ingredients you will need for this recipe:
- 1 kg red onions
- 80 ml olive oil
- 200 g brown sugar
- 5 bay leaves
- 4 sprigs of thyme
- 2 teaspoons salt
- 200 ml balsamic vinegar | dark
- 50 ml red wine
- pepper to taste
How to make Red Onion Chutney:
(1) Preparing the Ingredients
Peel, halve, and finely slice 1 kg of red onions. Measure and set aside the remaining ingredients to streamline the later cooking process.
(2) Cooking the Chutney
In a large pot, heat up the olive oil. Add the sliced red onions and caramelize them over medium heat, stirring occasionally, until they are soft and golden brown (approx. 15-20 minutes).
Add 200 g of brown sugar, 5 bay leaves, 4 sprigs of thyme, and 2 teaspoons of salt over the caramelized onions. Stir well until the sugar is melted and everything is thoroughly mixed.
Deglaze with 200 ml of dark balsamic vinegar and 50 ml of red wine. Reduce the heat and let the chutney simmer for about 45-60 minutes until the liquid is reduced, and the onions have a syrupy consistency.
Season with black pepper and remove the bay leaves and thyme sprigs.
(3) Fill Chutney into Sterilized Jars
Fill the chutney into sterilized jars and let it cool. While it can be enjoyed immediately, its flavor becomes even more pronounced after a few days of refrigerated storage.
Some Recipe Tips:
Caramelization Technique: Take your time to caramelize the onions properly. Slow and gentle caramelization over medium heat will develop a rich, sweet flavor. Stir occasionally to prevent burning.
Spice Profile: Customize the spice profile to your liking. Add a pinch of cayenne pepper for heat, or experiment with spices like cinnamon or cloves for a warm and aromatic touch.
Storage and Maturation: Allow the chutney to mature in the refrigerator for a few days before consuming. This allows the flavors to meld and intensify. Properly stored, chutney can last for several weeks.
Sterilize the Jars: To sterilize glass jars, wash them in hot, soapy water, rinse. Submerge the jars, lids, and bands in a pot of boiling water for 10-15 minutes, then carefully remove and air dry upside down.
Presentation | Gift Idea: If you plan to give the chutney as a gift or serve it at a special occasion, consider placing a decorative label on the jar or tying a ribbon around it for a festive touch.
Red Onion Chutney
Course: Appetizers & Snacks, Preserves & Jams & ChutneysCuisine: International, EnglandDifficulty: Easy90 - 120
minutesThis delicious Red Onion Chutney is not only easy to prepare but also incredibly versatile. Discover the perfect balance between sweetness and acidity, making it an irresistible addition to numerous culinary creations. Whether served with cheese, on sandwiches, or alongside savory and hearty dishes, this delicious Red Onion Chutney elevates your creations to the next level and leaves a lasting impression. Packaged in a glass jar with a charming label and some ribbon, it also makes an excellent homemade gift.
Ingredients
1 kg red onions
80 ml olive oil
200 g brown sugar
5 bay leaves
4 sprigs of thyme
2 teaspoons salt
200 ml balsamic vinegar | dark
50 ml red wine
pepper to taste
Directions
Preparing the Ingredients
Peel, halve, and finely slice 1 kg of red onions. Measure and set aside the remaining ingredients to streamline the later cooking process.
Cooking the Chutney
In a large pot, heat up the olive oil. Add the sliced red onions and caramelize them over medium heat, stirring occasionally, until they are soft and golden brown (approx. 15-20 minutes).
Add 200 g of brown sugar, 5 bay leaves, 4 sprigs of thyme, and 2 teaspoons of salt over the caramelized onions. Stir well until the sugar is melted and everything is thoroughly mixed.
Deglaze with 200 ml of dark balsamic vinegar and 50 ml of red wine. Reduce the heat and let the chutney simmer for about 45-60 minutes until the liquid is reduced, and the onions have a syrupy consistency.
Season with black pepper and remove the bay leaves and thyme sprigs.
Fill Chutney into Sterilized Jars
Fill the chutney into sterilized jars and let it cool. While it can be enjoyed immediately, its flavor becomes even more pronounced after a few days of refrigerated storage.
Notes
- Caramelization Technique: Take your time to caramelize the onions properly. Slow and gentle caramelization over medium heat will develop a rich, sweet flavor. Stir occasionally to prevent burning.
- Spice Profile: Customize the spice profile to your liking. Add a pinch of cayenne pepper for heat, or experiment with spices like cinnamon or cloves for a warm and aromatic touch.
- Storage and Maturation: Allow the chutney to mature in the refrigerator for a few days before consuming. This allows the flavors to meld and intensify. Properly stored, chutney can last for several weeks.
- Sterilize the Jars: To sterilize glass jars, wash them in hot, soapy water, rinse. Submerge the jars, lids, and bands in a pot of boiling water for 10-15 minutes, then carefully remove and air dry upside down.
- Presentation | Gift Idea: If you plan to give the chutney as a gift or serve it at a special occasion, consider placing a decorative label on the jar or tying a ribbon around it for a festive touch.
