This is the kind of recipe that is always good to have in your fridge. Caramelized Onion Chutney makes boring grilled cheese pop, is the perfect addition to your cheese board, and can be a great gift option for your foodie friend.
Why this recipe is for you:
- You can make it as a gift to your loved ones;
- You can impress your friends by adding it to a cheese/charcuterie board;
- It pretty much improves everything it touches, from grilled cheese to dahl;
- This chutney keeps for a long time in your fridge, even longer if you know how to water-bath;
- It has less sugar than most onion chutneys: just 2/3 cup of brown sugar.
What is onion chutney?
Defining it in a very simple way, a chutney is a kind of savory jam. There are some differences between jam and chutney, though:
- In chutneys, vinegar and sugar are used together for preservation, while in jams sometimes only sugar is added for that;
- Jams are usually made with fruit, while chutneys can be made with both, or only vegetables (like this onion chutney);
- Chutneys are always flavored with lots of spices and even chili peppers, different from jams where the taste of the fruit alone is most predominant.
This onion chutney is a vegan, gluten-free, savory condiment made of red onions, brown sugar, vinegar and spices. It’s thick, has a dark caramel color and a sticky jam-like consistency. It carries the complexity of brown sugar combined with the right amount of tartness.
How to make it
It’s really easy, I swear! The most time-consuming part is to peel and slice the onions. After that, you just need to put everything in a heavy-bottom pan and let time do its magic.
If you don’t have a pan with a thicker bottom or a dutch oven, it’s better to stir from time to time to prevent the bottom from burning. Do it every 5 to 10 minutes.
Once it’s ready, place the onion chutney in jars and let it cool before storing in your fridge. If you know how to, you can opt to can this recipe and store outside your fridge while closed.
What to eat with it
You can have it hot or cold, and it goes well with grilled cheese, soups, even pizza! Try it with my homemade baguette bread or a pumpkin brioche and add some brie – you won’t regret it! For me, this is the perfect chutney to have with cheese. This onion chutney is also fantastic for burgers, especially meatless ones. Try combining it with goat cheese and salted mushrooms for a killer hamburger.
I find this recipe essential for anyone who loves to add a hint of sweetness to a savory dish. The combination of wine with balsamic vinegar gives this chutney the exact amount of tartness: for an onion lover, it’ll be hard to stop eating.
About my onion chutney
Is this onion chutney vegan?
Yes, this recipe is vegan! My onion chutney is free of animal ingredients.
Do I have to use wine?
I prefer to use wine to make this chutney, as the final taste is less sour with it, and there’s always some red wine leftover in my fridge. But you can substitute it for vinegar if you like. Replace the wine with 2/3 cup of red wine vinegar and 1/3 cup of water.
When can I eat it?
You can have it as soon as you finish cooking, but hear me out and wait for it to cool. If possible, store the chutney in two jars and let one rest for a whole week. After some time, the flavors are more well developed, and the taste gets even better.
How long does onion chutney last?
Red onion chutney will keep in the fridge for up to 6 months (But in mine, the poor thing survives for less than one, and I blame Husband for it). You can water-bath if you want/know how to. I’ve never done that, so mine stays in the fridge.
- about 8 medium red onions (5 big red onions)
- 3 tbsp olive oil
- 4 bay leaves
- 1 tbsp ground black pepper
- 1 tsp salt
- 2/3 cup brown sugar
- 1/2 cup balsamic vinegar
- 1 cup red wine
- 1 tbsp mustard seeds (or 1/2 tbsp mustard powder)
- Peel and cut the onions into thin half-moon slices.
- In a large heavy-bottom pan, heat the olive oil and add the onions, bay leaves, black pepper and salt.
- Cook over low heat for about 20 minutes, stirring occasionally to prevent it from burning. After this time, the onions should be soft, translucent, and reduced in size by about half.
- Add the remaining ingredients: brown sugar, balsamic vinegar, wine, and mustard seeds (or powder). Cook for 1 hour, or until most of the liquid has reduced. Stir occasionally to check if it isn’t sticking to the bottom of the pan. The chutney should be thick and have a dark caramel color.
- Place into sterilized jars. Keep it well closed in the fridge.
You can skip steps 2 and 3 if you're in a hurry: just add all ingredients and let everything cook in low heat for 1 hour and 20 minutes. Although the time will be the same, you won't need to worry about stirring.
You can substitute red onions for yellow onions.
Amount Per Serving: Calories: 533Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 810mgCarbohydrates: 83gFiber: 5gSugar: 61gProtein: 5g