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Get Christmassy with Caramelised Red Onion Chutney & Pickled Onions

What’s better at this time of year than to get in the kitchen and start cooking up some Christmassy treats! One of my favourite things about Christmas is an excuse to gorge on an array of Cheeses and some scrumptious red wine. And what goes better with Cheese than Chutney and Pickled Onions! Whether it’s a late night treat or you fancy making some homemade pressies this year, these two recipes are simple, tasty and won’t let you down on a cold evening. And if you weren’t quite in the Christmas spirit yet, this will certainly help you along the way! So, what’s stopping you, get cooking and enjoy!

Top tip! The Pickled onions need to sit for 24 hours before you can jar them up so make sure you have two evenings spare to make that recipe (it’s suuuuper simple though)!

V x



How to do it…. First off, get sterilising! 


It’s really important, when making any kind of chutney, pickle or Jam to sterilise the jars and I swear by the below easy steps to ensure no nasties get in with the food:

1. Put the clean lids upside down (to make sure they sink) in boiling hot water and make sure they boil for 10 minutes. Once done, lay out on a clean tea towel to dry.

2. Place the jars (minus lids) on a clean baking tray, be sure not to let them touch! Then bake them in the oven at 180 celcius for 10 minutes and tah dah! You’re all done matey.


Now for the Caramelised Red Onion Chutney

What you’ll need…


2 Bigish jars

8 red onions

1 red chilli

2 bay leaves

25ml olive oil

200g brown or dark brown sugar

150ml balsamic vinegar (don’t go too cheap here, it makes a difference)

150ml red wine vinegar (i cheated this year with some white vinegar and red wine!)

How to make the Chutney…


1. Cut your onions and chilli into short, thin slices, then pop them into a frying pan with the bay leaves and oil. Cook them gently for 20 minutes or until they are dark and sticky.


Top tip! You may need to cook the onions for longer than 20 mins to ensure they get that lovely sticky quality. You can also split them into two frying pans to ensure they cook a little quicker and more evenly.


2. Once the onions are done, add the sugar and vinegars and simmer for 30 minutes until the chutney is dark and thick. Again, I leave this a little longer to make sure they’re really dark and smelling scrumptious.


3. Pour the chutney into the hot, sterilised jars and let cool. Then pop it into the fridge for a month so enjoy with some cheese and left over turkey on Christmas day.


Chutney done, now for those lovely little Pickled Onions!

What you’ll need…


500g small shallots

50g salt

500ml malt vinegar

200g clear honey

How to make the Pickled Onions…


1. Pop the unpeeled shallots into a saucepan and cover with boiling water. No need to heat, just cover and let the water cool. Once it’s a reasonable temperature the shallots will be much easier to peel…so get peeling! And don’t forget to trim the roots.


2. Leave the peeled shallots in a bowl smothered in the salt for overnight.


3. Next step is to rinse the salt off the shallots with cold water and dry well with a paper towel. Then place the vinegar and honey into a saucepan and stir until the honey is melted. The honey only needs to dissolve here so don’t let the mixture boil!


4. Place the shallots into your beautifully sterilised jars and pour the hot vinegar/honey mixture over to cover. Make sure there are no air pockets in here, then seal the jars! Leave to cool, then store in a cool dry place for 1 month. You’re all done! Now you’ll have some fabulous pickled onions to impress the family with over Christmas.


You’re a cooking queen! Well done.


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