Red Onion Chutney

Red Onion Chutney

A good introduction to chutney making, a bad introduction to propanethiol-S-oxide. Makes a great gift and complements many foods.


  • In a very large stockpot add the oil, rosemary, bay leaves and cinnamon. Place over a low heat for 15 mins to infuse the oil, gently stirring every so often.
  • Remove the rosemary and bay leaves with tongs, gently squeezing on the inside of the pan to make sure most of the oil stays in the pan.
  • Add the onions to the cinnamon and oil. Gently cook for about 30 mins, you're looking to evaporate the majority of the liquid from the onions so they're very soft.
  • Remove the cinnamon sticks
  • Add all of the other ingredients to the pan, raise the heat, continually stir and bring to simmer, then reduce the heat to low.
  • Let this reduce down slowly for about an hour, stirring often. It's ready when the thickness reaches that of loose chutney. Remember it will thicken up when it cools.
  • Transfer into sterilised jars and allow to cool.
  • Store in a cool, dark and dry place for at least a month to allow the flavours to settle.

Main Ingredients

Red Onions
32 medium, sliced thin
Balsamic Vinegar
800 ml
Red Wine Vinegar
400 ml
Dark Brown Sugar
880 g
Cinnamon Sticks
28 cm worth
Freah Rosemary
4 sprigs
Dried Bay Leaves
Sunflower Oil
4 tbsp

Recipe Information

  • Cook Time: 1 hour, 20 minutes
  • Prep Time: 30 minutes
  • Yield: roughly 3 large jars
Recipe published on .