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Are you looking for a great condiment to go with your sandwiches? This homemade Red Onion Chutney is sure to wow your taste buds. You're getting sweetness from the red onions, dark brown sugar, and savor from the garlic. The balsamic vinegar adds a nice tanginess, while the jalapeño pepper adds some kick. Besides adding sweetness, red onions are good for you too. They contain immune-boosting vitamin C, as well as brain-boosting B vitamins. They're also rich in quercetin and anthocyanin antioxidants suitable for heart health. Red onions may also boost bone density. So eat up those red onions!
What can I use onion chutney for?
You can serve onion chutney with hot dogs, sandwiches, sausages, and cheeses, particularly hard cheeses like cheddar cheese.
How long can you keep homemade onion chutney in the fridge?
It can last up to one week in the fridge.
Is it OK to freeze onion chutney?
Yes, it's OK to freeze onion chutney; when frozen, the texture and taste of it remain good.
Why is my onion chutney bitter?
Your onion chutney might be bitter if you leave your diced onions exposed to the air before cooking them. That's because sulfur compounds are formed when chopped onions are exposed to the air for as little as 30 minutes, which causes a bitter taste.
- 1/4 cup Olive Oil
- 5 Red Onions, small dice
- 1 Jalapeño Pepper with seeds, chopped
- 3 cloves Garlic, grated
- 2 tablespoons Dark Brown Sugar
- Pinch Salt and Pepper
- 1/3 cup Balsamic Vinegar
- Fresh Thyme for garnish (Optional)
How to make Onion Chutney
To a large skillet over medium heat, add olive oil. Once hot, add onions, and jalapeño pepper, and sauté for 15 minutes, stirring often.
Add garlic, brown sugar, salt and pepper. Cook for 5 minutes.
Add balsamic vinegar, and over high heat, bring to a boil. Stir frequently until the vinegar evaporates.
Remove from heat and let cool for 5 minutes. Once cool, place in a Mason jar and garnish with fresh thyme.
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