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Red Onion Chilli Chutney


  • 4 large red onions, finely chopped
  • 2-4 chillies de-seeded and finely chopped
  • 2 clove garlic, finely chopped
  • 70 g caster sugar
  • 120 ml red wine vinegar
  • 2 tsp tomato purée
  • 1/2 tsp cinnamon
  • 3 tablespoons olive oil
  • 1 tsp cooking salt


Total Time 2 1/2 Hours
Prep Time 30 Minuets 
Cooking Time 2 Hours
Makes 4-5 X 227Gram Jars
  1. Cut and Dice the Onions, Finely mince the garlic and ginger.
  2. Over a medium heat, heat the oil and gently cook the Garlic and Chilli for a minuet, then add the onions and cinnamon. Taking care to not burn them as you gently cook them.
  3. Add the sugar, tomato purée and vinegar. Bring to the boil, stirring until the sugar dissolves.
  4. Reduce the heat and simmer for 1½ hours, stirring occasionally. The mixture should be thick and when a spoon is pulled through, it should leave a clear path.
  5. Pour the warm mixture into warm sterilised jars, ensuring there are no air bubbles in the mixture and seal them immediately.

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