Caramelised Red Onion Chutney with Feta and Chickpeas

By Manjiri Chitnis •

Need a new addition to your cheese board? Or to jazz up your ploughmans lunch? Majiri shares her recipe for her flavourful caramelised red onion chutney with a chickpea and feta side salad.

On a trip to one of my favourite supermarkets I purchased my first jar of caramelised red onion chutney. Coming from India my palate is well -acclimatised to red onions and their sharp sweet taste. The tangy taste and deep rich colour and the versatility of this chutney got me hooked onto this dish and I was using it ever so often.

Since then I had been planning to make this chutney at home and after scouring for recipes online, I found this interesting recipe by Fraser Doherty – The Super Jam Cookbook. It’s a basic and simple recipe yet perfect in proportion and that’s exactly what a great recipe should be.


It’s a perfect accompaniment for a good roast or in toasted sandwiches with a light soup during a cold wintry day. This chutney goes well with feta cheese and chickpea salad as it does with cheese and crackers .This is also my way of using all those empty glass jars that have been stacked behind various shelves in my tiny kitchen.

Averse to consuming chickpeas in popular Indian fare like ‘’Chole Bhature’’( a chickpea masala gravy with ‘’Bhature’’ which are huge, puffed fried fermented wheat bread). I find this a much healthier alternative to get my husband to eat chickpeas and get a nod of approval from my biggest critic ;)

Caramelised Red Onion Chutney


8 red onions

1 red chilli

2 bay leaves

25ml olive oil

200g brown sugar

150ml balsamic vinegar

150ml red wine vinegar


Chop the red onions in fine long slices. Slice the chilli in long thin slits. Heat the olive oil in the saucepan and add the bay leaf and chilli followed by the red onions. On a low flame stir continuously and cook for about 20 minutes.

The onions will change colour now and turn dark and the mixture will have reduced in volume. Now stir in the sugar first followed by the vinegars, I used dark muscovado sugar as I love the rich dark smoky flavour. Simmer this mixture for 30 minutes and the chutney now turns sticky and thick.

While this is simmering, sterilise all those glass bottles and store the chutney in them. It takes a month for the flavour to mature fully.

Feta Cheese and Chickpea Salad

Serves 4 as a side with a main meal


120g chickpeas (That’s half a can of tinned chickpeas ready to eat)

120g packet of crunchy salad leaves

100g feta cheese

A pinch of Maldon sea salt

Half a red onion sliced thin and lengthwise

Few cherry tomatoes

Few small boiled potatoes

Some slices of colourful peppers


Create a bed of leaves and throw in the chickpeas and other ingredients. A generous dollop of the caramelised red onion chutney in this salad will offset the feta cheese beautifully. It’s great for a meatless Monday lunch or a perfect accompaniment for a big family Sunday lunch.

The best part of making this chutney is that I get to give some to my friends, sharing is fun isn’t it?

For more inspiring recipes, take a look at our onion recipe collection.

.Do you like making jams and chutneys? Which are your favourite recipes?


Manjiri Chitnis

Manjiri is an Indian food blogger currently living in London. Digital Marketer by profession and food blogger out of passion for food and for the love of chronicling her adventures in the kitchen and outside. She loves exploring different cuisines writing ,travelling, photography and hopes to end up someday writing books for young people.

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