Spiced Caramelised Onion Chutney

This chutney is perfect for adding to your cheese board!

I made this chutney with the intention of recreating some of my favourite flavours that go with cheese: red onions and a slight sweetness. I have to say I don't often have a cheese board, but when I do I want a really good sticky chutney. I want the best cheese to go with it, a mature cheddar, or a Red Leicester, something strong and not too crumbly. Something with tang to encourage the sweetness from those red onions. I don't often make my own chutney to be really honest. It's so easy to buy one these days, but I found the whole process quite rewarding. And better yet, it tastes SO MUCH better than a store-bought one. To make this chutney a little different to your standard caramelised red onion, I've added some spices: star anise, cinnamon and cloves. They add a lovely depth to the chutney, but I actually think you can make this all year round because spiced recipes aren't just for December!

And to assist with all of the hard graft of chutney making (I joke it's really very simple), Kilner jars will come in handy. I've used the small 250ml jars with the sealed lids to preserve the chutney as these will last a few months (unopened). And by using these jars, they make great presents, for the cheese and wine night lover or anyone who favours a cheddar and ploughman's sandwich, this caramelised red onion chutney is perfect for those occasions. I also believe this recipe is encouraging you to host a cheese board night, purely so you can make this delicious chutney. 

Kilner has some incredible chutney recipes on their website to make a nice collection of preserves, all you need is the cheese! 

Check out these recipes for more inspiration!

• Apple Banana Bread
• Strawberry and Banana Baked Oats
• Sweet and Salty Trail Mix

Recipe

Prep: 10 minutes

Cook: 1 hour

Serves: Makes 500g worth of chutney 

Notes:

• Don't be tempted to make the chutney without the spices, it really enhances the flavours of the onions and once paired with cheese you'll love the taste.
• Any red wine here will do, there's no need to spend a fortune unless you want to. 

Ingredients

• 750g red onions
• 250g caster sugar
• 250 ml red wine
• 50 ml balsamic vinegar
• 1 tbsp olive oil
• 1 tsp allspice
• 2 tbsp cinnamon 
• 1 star anise
• ½ tsp ground cloves
• salt and pepper

Method

1. Heat the oil in a large, heavy-based saucepan and gently fry the onions over a medium-low heat for 25-30 mins, stirring regularly. The onions should be softened but not browned, and reduced by about half.
2. Stir in 3 tbsp of the sugar, increase the heat, and cook for 7-10 mins, stirring occasionally, until the onions are just starting to colour. Lower the heat, then add the remaining sugar, ½ tsp salt and all the other ingredients. 
3. Simmer, uncovered, so it bubbles gently on a low to medium heat for 30-40 mins, or until the chutney has reduced and thickened to a dark caramel colour. Make sure to stir occasionally so it doesn’t stick to the bottom of the pan. 
4. To test if the chutney is ready, drag a wooden spoon across the bottom of the pan – it should take a few seconds for the juices to re-cover the bottom of the pan.
5. Spoon the hot chutney into cooled, sterilised jars, then seal and label. The chutney will keep for up to 6-12 months unopened, or up 3 months opened, stored in the fridge. Enjoy!

Christina

xx