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    • Kit1
    • By Kit1 17th Oct 09, 1:24 PM
    • 324Posts
    • 378Thanks
    Easy recipe for Caramelised Onion Chutney
    • #1
    • 17th Oct 09, 1:24 PM
    Easy recipe for Caramelised Onion Chutney 17th Oct 09 at 1:24 PM

    I would love to make caramelised onion chutney and wondered if anyone has an easy receipe.

    Many thanks
Page 1
  • rosieben
    • #2
    • 17th Oct 09, 1:28 PM
    • #2
    • 17th Oct 09, 1:28 PM
    there's one here

    I'll have a quick search and see if I can find any others

    and have a look at the Red Onion Chutney and Marmalade Recipes thread
    Last edited by rosieben; 17-10-2009 at 1:32 PM.
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  • Money saving Diva
    • #3
    • 18th Oct 09, 3:12 AM
    Divas' Caramelised Onion Chutney
    • #3
    • 18th Oct 09, 3:12 AM
    Caramelised Onion Chutney

    6 large onions (red or white)
    3 cups of sherry or red wine vinegar (about 8fl oz per cup)
    3 cups of sugar (brown if poss) but you can use white
    2-4 bay leaves
    20 black peppercorns crushed
    • Place all ingredients in large stainless steel saucepan.
    • Bring to boil and simmer gently until liquid has evaporated and onions are translucent. (This normally takes about an hour to 90 mins)
    • Pour into sterilized jars.
    This keeps for 3 - 6 months in the fridge and makes approx 2 - 3lb. It has quite a sweet taste and is great with cheese and cold meats etc.

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  • rosieben
    • #4
    • 18th Oct 09, 11:18 AM
    • #4
    • 18th Oct 09, 11:18 AM
    Like the sound of that MSD, I've added it to the GC recipe list
    ... don't throw the string away. You always need string!

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  • bunny too
    • #5
    • 19th Oct 09, 7:43 AM
    • #5
    • 19th Oct 09, 7:43 AM
    Onion marmalade
    Makes about 1lb
    6 tablespoons olive oil
    2lb onions, peeled and finley sliced
    6 tablespoons demerara sugar
    4 tablespoons sherry vinegar

    Heat the oil in a large saucepan,add the onion and mix in the sugar. Over medium heat cook for about 2 hours, stirring from time to time to ensure that the onions don't stick- you will be suprised at how much they fall. Add the vinegar, stir well and then continue to cook for a futher 30-45 mins until you get the gooey mess you want.
    Keeps for 2 months in the fridge, i sometimes jar this and give it for xmas gifts.
  • twinkie-em
    • #6
    • 24th Jan 10, 8:19 AM
    • #6
    • 24th Jan 10, 8:19 AM

    so i've seen this exact same recipe 4 different places on the net, so thought it must be good!

    Made it yesterday, was so pleased with myself, got up this morning, went to check on it and it hasn't set so upset, any ideas what i did wrong?

    thank you x
    I'm a brand new newbie
    I just can't resist a freebie!

    • jenster
    • By jenster 27th Sep 11, 8:43 AM
    • 483 Posts
    • 759 Thanks
    • #7
    • 27th Sep 11, 8:43 AM
    Caramalised onion jam/marmalade
    • #7
    • 27th Sep 11, 8:43 AM
    and good recipes about for this that doesn't have wine in it ?

    i have the onions sugar and red wine vinegar just not any wine

    thanks in advance
  • Europa
    • #8
    • 27th Sep 11, 10:59 AM
    • #8
    • 27th Sep 11, 10:59 AM

    I use:

    1 bag of red onions
    3 cups sugar
    3 cups red wine vinegar (2 bottles more or less)
    lots of cracked black pepper
    bay leaves (although didn't use these last time and couldn't tell difference)

    Put all ingredients into a pan and bring to a boil. Turn down heat and simmer until most of liquid has gone and onions transluscent (sp?)

    Usually makes around 3/4 jars. I leave for at least a week before using to let vinegary taste settle and it will last for up to 6 months.

    Mum just ordered another batch off me so it must be alright!
    • mumtosix
    • By mumtosix 27th Sep 11, 10:59 AM
    • 132 Posts
    • 98 Thanks
    • #9
    • 27th Sep 11, 10:59 AM
    • #9
    • 27th Sep 11, 10:59 AM
    This is for Onion Marmalade (very easy to make)

    2kgs red onions
    750 ml malt vinegar
    800 gms soft brown sugar
    1 tsp salt
    1/2 tsp coarse ground black pepper
    2 tbsp fresh chopped thyme
    2 bay leaves

    simmer the chopped onions (I slice them thinly) in the vinegar for about 1 hour. Add the rest of the ingredients, bring to the boil and simmer until thick. Spoon into sterilised jars.
    • zippychick
    • By zippychick 27th Sep 11, 2:22 PM
    • 9,343 Posts
    • 17,889 Thanks

    ive merged this with an older thread asking the same thing . Do let us know how you get on.

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    • ixia
    • By ixia 27th Sep 11, 3:12 PM
    • 1,324 Posts
    • 5,413 Thanks
    I'm going to try mumtosix's recipe have everything for that thanks
    • recovering spendaholic
    • By recovering spendaholic 27th Sep 11, 3:25 PM
    • 3,049 Posts
    • 15,426 Thanks
    recovering spendaholic
    Can I just ask why you have to use a stainless steel pan? I only have hard anodised aluminium ones - is there a reason why I can't use those?

    ENDIS. Employed, no disposable income or savings!
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