Red Onion Chutney

Published Date
September 18th 2022
From its inception to publication, this recipe underwent meticulous research, writing, review and testing which was the collective efforts of at least five individuals. This rigorous process spans a minimum of three months. We kindly invite you to share your feedback using the comment form located at the bottom of this page. 😇
Onion Chutney on top of a cracker with white cheddar close up
Onion Chutney on top of a cracker with white cheddar side view
Onion Chutney close up
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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.

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Author: Chigoziri Nwachuku
Average: 5 (1 vote)
Prep Time
14 mins
Cook Time
30 mins
Total Time
44 mins
20 servings


Onion Chutney


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 olive oil to a big skillet set over medium heat. Once heated, add the onions and jalapenos, and sauté for 15 minutes while frequently stirring.
Add garlic, brown sugar, salt and pepper. Cook for 5 minutes.
Add salt, pepper, brown sugar, and garlic. For five minutes, cook.
Add balsamic vinegar, and over high heat, bring to a boil. Stir frequently until the vinegar evaporates.
Add balsamic vinegar and bring to a boil on high heat. Up till the vinegar disappears, stir often.
Remove from heat and let cool for 5 minutes. Once cool, place in a Mason jar and garnish with fresh thyme.
Turn off the heat and allow to cool for five minutes. After it has cooled, put it in a Mason jar and top with fresh thyme.
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red onion chutney, indian, spicy, slow cooker, easy, simple

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