This recipe was meant to be up before Christmas but I got busy with Christmas preparations, cooking, spending time with family, socialising, reading my new books and simply lazying about…and yes eating far too many chocolate cherry liqueurs… my Christmas weakness.

In my defence, a jar of chutney is not just for Christmas. I like to have it with just all sort of foods. My favourite would be on top of veggie burgers, as a dip for potato (or sweet potato) wedges, with samosas or sweet corn fritters…My dad told me he recently used caramelised onion chutney as a base for a sauce. Not a bad idea at all.

I was scouring Christmas markets, tasting different chutneys but as impressed as I can be by the flavours I find it difficult to spend money on something I can make myself for a fraction of the price.

My chutney is the result of having too many red onions and some tomatoes that were about to turn and a secret stash of dates, these I used in place of sugar to add sweetness. Add as much or as little chilli as you want, I used two very spicy red chillies, they were hot enough to give the chutney a kick without being hard to handle.

This recipe made enough to fill a 1 litre jar. It will last in the fridge for couple of weeks after opening ( I am a daredevil and keep eating it even after the two weeks). With this amount be prepared to eat quite a bit of chutney or decant into smaller jars and share with friends.


Makes 1 litre (4 cups)

6 cups red onions, sliced (about 7 medium onions)
2tsp oil (rapeseed, rice bran or coconut)
2-4 red chillies (depends on your heat tolerance and strength of chillies), finely chopped
3 cloves garlic, finely chopped
2 tbs tomato puree
5 medium tomatoes, skinned and chopped
10 regular dates, stones removed and chopped.
1/2 cup fruity vinegar (I used ikea’s lingonberry vinegar)
1/2 cup water
salt and pepper to taste

  • In a medium large onion heat the oil and gently sauté the onions till very soft, this will take about 20minutes or longer, be patient with this step. Stir occasionally and taking care not to let them crisp up.
  • When the onions are soft add the rest of the ingredients, bring to a boil than reduce to simmer and cook slowly for about 30-40 minutes until the chutney is thick and jammy.
  • Put the hot chutney into a sterilised jar, let cool in the jar and store in the fridge afterwards.
  • I love it on top of veggie burgers or with potato (or sweet potato) wedges.

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