Lesley’s Red Onion Chutney Marmalade
I made some lovely caramelised red onion chutney yesterday and I’m really pleased with it. The only problem is, I don’t know whether to call it red onion marmalade or red onion chutney!
I’ve been looking at various recipes and descriptions to try and decide. I thought at first it was the amount of sugar. But no, some red onion marmalades have lots, some almost none, as do the red onion chutneys
Then I wondered if it might be the vinegar. Again, same as for the sugar. Some recipes have lots, some a little and some none, for both red onion marmalade and red onion chutney.
Confused? I was!
It was suggested in jest to call it both, but it made me laugh and it would be different, so that’s what I’ve called it, Lesley’s Red Onion Chutney Marmalade!
What was red onion chutney marmalade like?
Tangy from the vinegars, with a sweet note from the sugar and a deep savoury flavour. Very, very good
How to make onion marmalade
Really this is a recipe about stirring. Other than chopping an inordinate amount of onions, that’s pretty much all you have to do
Differing ingredients in red onion chutney marmalade
No black treacle? No problem. The black treacle is there to lend its nutty, malty notes. Those exact same notes can be supplied by using all muscovado type sugar in place of both the granulated sugar and black treacle. In fact, muscovado sugar is just white sugar with black treacle added in!
If you would like to make this vegan, just change the ghee to a vegan fat, any will do. It doesn’t need to be a solid at room temperature type one
If you don’t have red onions, white ones will give you a lovely chutney marmalade, just a little different
Ways to use your red onion chutney marmalade
Would work really well with a plain jacket potato, or top a baked potato with cheese and pile a tangle of red onion chutney marmalade on top of that. Yum!
Use anywhere you would use a condiment – with a ploughmans, on any kind of burger, in a toasted sandwich, in a cheese sandwich, even with a curry!
It would be wonderful added to a creamy mushroom and pea sauce for pasta; in an omelette; would go really well with goats cheese, on a pizza or in a quiche
- 2 tblsp ghee or butter, oil etc
- 700 g red onions white onions will work well too
- 100 g sugar
- 2 tblsp black treacle
- 2 cloves garlic
- 100 ml white wine vinegar
- 2 tblsp balsamic vinegar
- 1 tsp grainy mustard
- ¼ tsp salt
- 1 large bay leaf
- Sterilise a jam jar
- Slice the onions into crescents
- Melt the ghee
- Add the onion, bay leaf, garlic and salt
- Cover the pot and cook gently for about 30 minutes
- Add the vinegars, sugar, black treacle
- Uncover the saucepan and continue to cook gently until the liquid has reduced right down. You should be able to draw a spoon across the bottom and leave a clear space
- Pile the chutney / marmalade into the sterilised jar and cover with a lid or cellophane. The lid for this recipe has to be vinegar proof or it may rust and spoil your marmalade