Caramelised Onion Chutney

Who doesn’t love caramelised onion chutney? It’s vegetarian, vegan, gluten and dairy-free. Plus, it’s the perfect pairing to any charcuterie or cheeseboard. This is why today we are sharing our sweet and sticky caramelised onion chutney recipe with you.

Caramelised onion chutney on charcuterie board

What you'll need:

Note: this caramelised onion chutney recipe makes 1 litre (serves 20).

  • 3 tablespoons of olive oil
  • 1kg onions
  • 300g dark muscovado sugar (for a healthier alternative I used 3 table spoons of non-refined brown sugar and the rest –  around 100grams of bio honey instead of sugar)
  • 3 tablespoons balsamic vinegar
  • 4 tablespoons apple vinegar or red wine vinegar
  • 3 garlic cloves
  • 1 tablespoon wholegrain mustard
  • ½ tablespoon paprika
  • ¼ tablespoon dried peperoncini or crushed chillies
  • ¼ tablespoon  pinch of salt
Caramelised onion chutney recipe



  1. Thinly slice onions with a sharp knife and crush the garlic cloves.
  2. Heat the oil into a saucepan/ frying pan and gently fry the onions at medium-low heat for 25 to 30 minutes. Make sure you stir regularly with a wooden spoon. Onions should be softened but not brown.
  3. Pour in 3 tablespoons of sugar, increase the heat, and fry for 7-10 minutes. Stir occasionally until the onions start to colour. Lower the heat, and add the remaining sugar, salt and other ingredients.
  4. Let it simmer, bubbling gently uncovered, for 30 to 40 minutes on a medium-low heat. This is until the chutney has thickened to a dark caramel colour. Make sure to stir occasionally to check it isn’t sticking to the bottom of the pan.
  5. The onion chutney is ready when, after dragging a wooden spoon across the bottom of the pan, it take a few seconds for the juices to re-cover the bottom of the pan.
  6. Once ready, with a spoon place the hot onion chutney into jars and seal. The chutney can be eaten for up to 6-12 months.

Watch how to make onion chutney:



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