Caramelised Red Onion Chutney Recipe

Macaroons Chutney and Cheese

One of my favourite things about Christmas is going all out with the cheeseboard. We have one on Christmas day evening, once lunch has digested (well, at least slightly) and I always look forward to it. This is enjoyed as much as the new tradition me and my best girls have made on Christmas Eve evening, where we get together and watch Christmas films in our pjs, while enjoying cheese and Baileys. Last year, when Jonny and I were away at Christmas, I really missed the cheese. I know it’s a small thing…but it’s also a big thing, if that makes sense. The power of tradition I suppose!

Caramelised onion chutney is a classic. This is my favourite recipe, which is an amalgamation of ones I’ve read over the years. It’s tangy and sweet, with just a subtle warmth from the ginger and chilli and it goes with both strong and mild cheeses. It also works quite well with pork and cold meats if you are looking for other, non-cheese related ways to eat chutney.

I’ll be sharing another chutney recipe in a few days (a sneak peek of which is in the image above!) that pairs really well with more meaty snack food, e.g. sausage rolls and pork pies, so make sure to check back if that’s more your thing.

Caramelised Red Onion Chutney - Macaroons

Caramelised Onion Chutney

Makes 3 0.125L kilner jars

800g~ red onion
2 cloves garlic, grated
1 tsp root ginger, grated
25ml olive oil
black pepper
pinch of dried chilli flakes
180g dark brown sugar
150ml balsamic vinegar
150ml red wine vinegar

Cutting onions for chutney


  1. Cut your onions into thin slices, then put into a pan with the oil, garlic and ginger. Cook over a low heat with the lid on for 30 minutes, giving it a stir every now and then. The onions will be soft and translucent.
  2. Add 2 tablespoons of the sugar and turn up the heat in the pan (lid off) for 3-4 minutes until the onions darken in colour. Add the rest of the sugar and all of the other ingredients. Cook on a low heat for 50 – 90 minutes with the lid off until thick, dark and sticky.
  3. Pour straight into hot, sterilised jars and store in a cool, dark place. Chutney gets better over time, so try to store for at least 4 weeks (it’s fine as long as you properly sterilised your jars) but you can store for up to 12 months. If you can only mature for 2 weeks though, it’ll still taste delicious! Once opened, keep in the fridge.