Vegan Caramelised Onion Chutney

Here’s how to make it…


  • 6 red onions
  • 150g muscavado sugar
  • 100ml balsamic vinegar
  • 100ml red wine vinegar
  • 2 bay leaves
  • A handful of sultanas
  • A drizzle of sunflower oil
  • A pinch of sea salt & black pepper


  • Begin by preparing the onions. Peel and chop in to thin, half moon shapes
  • Add the onions to a large pan along with a drizzle of sunflower oil. Saute on a low heat for around 5 minutes
  • Add the bay leaves to the pan. Stir to combine then saute for 5 minutes
  • Add the sultanas, muscavado sugar, balsamic vinegar and red wine vinegar to the pan. Stir to combine then simmer on a medium heat until a thick, sticky mixture is formed
  • Remove the bay leaves
  • Season to taste then set to one side
  • Sterilise a 500g jar. You can find an easy to follow guide on how to do this here
  • Once the chutney has cooled, transfer it to the sterilised jar
  • Store in a cupboard to allow the flavour to develop. For an intense taste, leave up to 4 weeks.

This recipe serves 6.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s