Caramelized red onions, brown sugar, garlic, and red wine vinegar simmer together to make a sweet and savory Red Onion Chutney, perfect for a sandwich spread, side dish or crackers. Store in the refrigerator where it’ll stay good for a few months!
Red Onion Chutney
Stop buying onion chutney and start making your own! This simple red onion chutney is made with 2 pounds of onions, brown sugar and red wine vinegar.
It’s as simple as chopping up the onions, adding the ingredients into a pot and simmering until a thick chutney forms. Once it’s done, add to mason jars and throw in the refrigerator for yummy chutney to enjoy for the next couple of months!
This recipe makes 2 pints of red onion chutney..
This is delicious served with Indian dishes like Butter Chicken and Chickpea Curry, a simple snack or appetizer add-on to crackers (with cheese!) or spread on toasted bread.
Looking for more chutney and jam recipes? Try my Green Tomato Chutney, Red Onion Jam and Green Tomato and Tomatillo Chutney.
Ingredients
- Red Onions, depending on the color of onions you use, and how dark your red wine vinegar is, the chutney color will range anywhere from a soft purple (like mine) to a dark red. Also you can do a combo of red onions and yellow onions if that’s what you have on hand.
- Red Wine Vinegar, balsamic vinegar will work too.
- Olive Oil, only 2 tablespoons as the onions will release water.
- Brown Sugar, this adds sweetness.
- Minced Garlic
- Salt & Pepper
How to Make Onion Chutney
Chop up onions. 2 pounds of onions is tough on sensitive eyes, so open a window! Tip: Chop up the onions by hand. Do not use a food processor! The food processor will quickly turn the onions to mush which will will not make a good chunky chutney.
Add onions and olive oil to a large saucepan, stirring until the onions soften.
Add brown sugar, minced garlic and salt and pepper into the pot, stirring to coat the onions.
Add red wine vinegar into the pot, bringing to a low boil.
Allow to simmer until vinegar evaporates and a thick chutney forms.
Pour chutney into mason jars and allow to cool down for 1 hour before putting in the refrigerator. Use whenever and however you’d like!
How to Store in the Refrigerator
Transfer the chutney into clean glass jars with tight-fitting lids. Store jars in the refrigerator where the chutney will remain fresh for up to 3-4 months.
What Can You Do With Red Onion Chutney?
- Serve on crackers with slices of cheese. Pairs well with cheddar, brie, and goat cheese.
- Add to slices of french bread or focaccia, topped with melted cheese and arugula. YUM!
- Add to sandwiches and burgers as a spread.
- Serve on top of white rice for a simple meal.
- Grilled meats such as chicken, pork, or steak.
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Sweet & Savory Caramelized Red Onion Chutney
PrintIngredients
- 8 red onions about 2 pounds of onions, finely chopped
- 2 tablespoons olive oil
- 1/4 cup brown sugar
- 4 cloves garlic minced
- salt and pepper to taste
- 1/3 cup red wine vinegar
Instructions
- Finely chop the onions with a knife. I do not recommend using a food processor as the onions will turn into mush.
- Add olive oil and onions into a large saucepan over medium heat, stirring until onions are softened and translucent, about 10 minutes. During this time the onions will release liquid, that’s ok!
- Add brown sugar, minced garlic and salt and pepper into the pot, stirring to coat the onions.
- Add red wine vinegar and bring to a low boil, continue stirring until vinegar evaporates and chutney thickens, this takes about 5-10 minutes.
- Pour chutney into glass jars, and then add lids. Allow to cool down on your counter for 1 hour. Put jars in the refrigerator and use how you like. This chutney will last for 3-4 months in the refrigerator.
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