Caramelized Red Onion Chutney

When you have extra onions at the end of summer, do like me: make chutney! Here in southern Croatia, we have this beautiful sweet onion called “kapula”, which is absolutely perfect for making chutney. It’s great in burgers or as a condiment for any barbecue.

Caramelized Red Onion Chutney

Red onion chutney with chilli, bay leaves and two vinegars. Makes 3–4 jars; cooking time: 1–2 hours.

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Prep Time 15 minutes mins

Ingredients Method

Ingredients

  

• 8 red onions
• 1 red chilli
• 2 bay leaves
• 25 ml olive oil
• 200 g brown sugar
• 150 ml balsamic vinegar
• 150 ml red wine vinegar

Method

 

1. Thinly slice the onions and chilli, then put them into a pan with the bay leaves and olive oil. Cook gently over a low heat for about 30 minutes. Do not let them brown!
2. Once the onions have reduced and the liquid they released has completely evaporated, add the sugar and both vinegars. Simmer over a low heat for about 1 hour, until the chutney is thick and dark, with no remaining liquid at the bottom.
3. Pour the chutney into hot, sterilised jars and sterilise again in the oven for 1 hour at 100°C.