Red Onion Chutney

My Dad likes to eat this straight out the jar, however it also works well the traditional way with cheese on biscuits or toasted bread, or stir into a gravy to accompany a red meat or sausages, or even roll out a bread dough, smear this inside and roll back up for a tangy, sweet homemade loaf.



Here's how you do it

1.       Halve your red onions from top to bottom and slice them so that they fall in half rings.

2.       Mince or very finely chop your garlic cloves.

3.       Now fry both the onions and the garlic in the oil in a deep pan until soft on a medium heat, do not let them brown or burn.

4.       Next, add your sugar into the pan and mix over the heat, stirring for a minute.

5.       Now pour in your red wine and balsamic vinegar, and chilli flakes should you wish, however the chilli is not essential and this chutney is beautiful without. Some folks like their chutney a little fiery, if that’s you, sprinkle it in.

6.       Cover the pan and cook on high for 5 minutes, then drop down to a medium low heat and simmer, stirring every now and then, for 20 minutes.

7.       It should be starting to thicken now, so uncover and continue cooking until the juice has mostly evaporated and now resembles more of a glaze.

8.       Remove from the heat and allow to cool. In the meantime, sterilise your jar. You can do this by giving it a good clean with soapy water and then pop it in the oven at 180 degrees centigrade for 10 minutes.

9.       Allow the jar to cool and then pour the chutney in and leave to finish cooling completely before closing the lid.

10.   This will keep for 2-3 months, refrigerate once opened and eat within a month.

Regards which wine to choose, a friend, who is a retired chef, is adamant that you should never cook with anything you would not drink. I prefer to save the really good stuff for a weekend jolly, however I will let you decide.

You can treble the ingredients and fill a few jars, this makes for an excellent gift with some fancy cheese biscuits. Leaving the jars unopened for a couple of weeks does allow the flavour to deepen, however it is still delicious straight away, and you may also catch yourself eating it straight from the jar.

This recipe also works very well by throwing all of the ingredients in the bread machine on the jam setting. It can be cooking away whilst you head out for that autumnal walk, only to return to fresh onion chutney to accompany your late ploughman’s lunch.


  • Three large red onions
  • Two cloves of garlic
  • Two tbsp extra virgin olive oil
  • 100g sugar
  • 250ml of red wine
  • 200ml balsamic vinegar
  • Chilli flakes (completely optional)

What’s in this recipe