Recipe by: Ange McCalmont

Source: From BBC Goodfood,

Serves 1 x 500 ml jar


  • 5-6 large red onions
  • 1 red chili (or more depending on taste)
  • 1 bay leaf
  • 1 Tbsp of olive oil
  • 100gr of brown sugar
  • 75ml of balsamic vinegar
  • 75ml red wine vinegar


  • Cut onions and chili into short, thin slices.
  • Heat oil in a pan.
  • Add onions, chili and bay leaf and cook gently over a low heat for 1hour until onions are dark and sticky.
  • Add sugar and both vinegars and simmer over a low heat for 1hour until chutney is thick and dark.
  • Pour chutney whilst hot into a sterilized jar, pack down to avoid air bubbles.

Download PDF here: British Caramelized Red Onion Chutney