Caramelised Red Onion Relish Recipe

This is a great accompaniment to Cheese on a board or Ploughman's Lunch. It is a fantastic compliment to cold Pork Pie, Sausage Rolls or cold meats on a buffet table.

This recipe will make one Medium Kilner Jar.


8 medium Red Onions chopped/ sliced into acceptable size, (Fig 1).

1 Red Chilli finely chopped. (Optional)

2 Bay leaves.

25ml Olive Oil.

200g Brown Sugar.

150ml Balsamic Vinegar.

150ml Red Wine Vinegar.

Glass of Red wine to taste.


Put the finely chopped/sliced Onions and Chilli into a pan with the Bay Leaves and oil. Cook gently over a low heat for about 20 minutes (Fig 2).

Once the Onions are softened and going dark and sticky, add the Sugar and the Vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.

If the mixture starts to get too dry, add a glass of Red Wine to provide some moisture.

Don't forget to remove the Bay Leaves before putting the mixture in the Jars.

Spoon the chutney into hot, sterilized jars (Fig 3) and let it cool (Fig 4).

Store in a dark cupboard or larder with all of your other Chutneys and Jams, the flavor will improve after a month or so, however it will go on to mature in flavor for up to two months.