Preserving & Canning Food

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Balsamic onion chutney recipe

chutney Jun 02, 2024
Balsamic onion chutney / jam recipe

Balsamic onion chutney (often called balsamic onion jam) is a favourite in my house! It's a great accompaniment to bangers and mash, cold meats, eggs, popped in a panini or with cheese in a grilled sandwich. You'll love having this chutney in your pantry too.

Makes: 4x 250 mL jars


  • ¼ cup olive oil
  • 1.5 kg brown onions, peeled and finely sliced
  • 1½ tbsp fresh rosemary, chopped
  • 1½ tbsp fresh thyme, chopped
  • 1½ cups balsamic vinegar
  • 225 g soft brown sugar
  • 1½ - 2 tsp salt
  • 1½ tsp yellow mustard seeds
  • ½ tsp chilli flakes
  • ¼ tsp pepper, freshly ground 


  1. Prepare the water bath canner. Set it over a high heat and bring to the boil while you prepare the jars and chutney.
  2. Wash jars and lids/seals in warm, soapy water, rinse and let drain on a clean tea towel. Place the jars into an oven dish (right way up) and pop them into a low oven (around 100 °C) until ready to fill. The lids/seals can be left on the clean tea towel until ready to use.
  3. Peel and finely slice the onions using a knife, mandolin or food processor. I cut the onions in half then slice the halves using a slicing disc in a food processor. Add oil to a heavy based pot, add onion and herbs and cook over a medium heat for around 15 mins or until the onions are soft. Add the balsamic vinegar, brown sugar, salt, mustard, chilli flakes and pepper and cook over a medium heat until the vinegar has reduced down and the mixture has thickened and starting to catch on the bottom of the pot.
  4. Remove the jars from the oven and fill with hot chutney to 5-10 mm (¼”) headspace. Remove air bubbles. Clean the rims. Place the lids on the jars and screw on band until fingertip tight.
  5. Water bath process for 10 min once the water returns to the boil. Turn off the heat, leave the jars in the canner for a further 5 min before removing.
  6. Leave the jars undisturbed for at least 12 h before checking the seals. Wipe down the outsides of the jars, allow to dry then label and date.

Notes for making this using the open kettle (hot fill) method:

  • sterilise the jars and lids
  • fill with boiling chutney to just under the rim of the jar
  • wipe the rim with a scalded cloth
  • apply the hot lid and screw on tight
  • leave for 12 h before checking the seals

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