Caramelised Onion and Quince Chutney
This Caramelised Onion and Quince Chutney is a small-batch autumn preserve that’s perfect for cheese boards, veggie burgers, or gifting. Slowly cooked onions and quince develop rich, jammy flavours with a balance of sweet and tangy notes.
Ingredients
- 2 large white onions, thinly sliced
- 3 tbsp olive oil
- 150 g brown sugar
- 200 ml apple cider vinegar
- 1 tsp yellow mustard seeds
- ½ tsp black pepper
- ½ tsp fine salt
Instructions
- Peel and thinly slice onions evenly.
- Heat 3 tbsp olive oil in a heavy-bottomed pan over low–medium heat. Add onions and cook 25–30 minutes, stirring often, until deep golden.
- While onions cook, peel, core, and dice quince into ≤1 cm cubes.
- When the onions are finished, stir in diced quince, mustard seeds, salt, and pepper. Cook 5 minutes, stirring often, until quince starts to soften and becomes aromatic.
- Sprinkle in brown sugar and pour in apple cider vinegar; stir to dissolve. Reduce heat and simmer uncovered 40–50 minutes, stirring occasionally, until thick and jammy.
- Drag a spoon across the pan; if it leaves a clear path that slowly fills in, it’s ready. Chunks should hold their shape; mash lightly if you prefer it smoother.
- Spoon hot chutney into sterilised jars, seal immediately, and cool. For best flavour, let mature at least 1 week before opening.
Notes
You can adjust the recipe to your taste: use red onions for a deeper, sweeter flavour, or swap yellow mustard seeds for black if you want more punch. For a spicier kick, add chilli flakes or a fresh red chilli when cooking. Storage: Keep sealed jars in a cool, dark cupboard for up to a year. Once opened, refrigerate and eat within 4–6 weeks.