A great accompaniment for steak, barbecues in general.


  • 2 Spanish onions, finely sliced

  • 2 brown onions, finely sliced

  • 2 Tblsp dark brown sugar

  • 4 cloves garlic, finely minced

  • 1 dessertspoon finely grated ginger

  • salt & freshly ground black pepper

  • 1 - 3 red chillies, depending on how how you like it, finely diced

  • 200ml Balsamic vinegar

  • 200ml (approx) tomato passata

  • Makes approximately 2 x 200ml jars.

  • olive oil


  • 1.

    In a heavy based saucepan/frypan, heat oil to medium heat, then add onions, salt and pepper to your taste.

  • 2.

    Cook over medium heat until soft and transparent.

  • 3.

    Add garlic, ginger and finely chopped chilli and cook for a minute or two, until fragrant.

  • 4.

    Add sugar, mix well and reduce heat. Allow to simmer slowly until onions have caramelised and liquid has been absorbed/reduced.

  • 5.

    Add balsamic, enough to cover the onions, simmer until balsamic has reduced and thickened.

  • 6.

    Add tomato passata and bring to a medium heat.

  • 7.

    Allow to cook until mixture has a rich, dark colour.

  • 8.

    Boil preserving jars, lids and seals.

  • 9.

    While still hot, bottle onion chutney and seal.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 180kj
  • Fat Total 4g
  • Saturated Fat 0g
  • Protein 3g
  • Carbohydrate 33g
  • Sugar 21g
  • Sodium 619mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Philippa WightmanReport
Thanks Wendy, hope you like it.
Posted by hungry girlReport
Looks great Phillipa ... I'm going to send to my dad ... I think he'll love it. Thanks.
Posted by Philippa WightmanReport
It really is very simple to make and tastes wonderful. I hope your Dad likes it!