This red onion chutney recipe is sweet, tangy, and so versatile! It's also gluten-free and vegan-friendly. Use it on sandwiches, crackers, or in these delicious goat cheese appetizers!
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Red onion chutney, while very popular in the UK, is such an underrated condiment on this side of the pond! Apart from the local British tea shop, I hardly ever see it, which is a real shame because this caramelized onion chutney offers a sweet, earthy, umami flavor to many snacks and dishes!
Despite its popularity in many Western cuisines, chutney originated in India and can be traced all the way back to 500 BC! Much like the pickling process, making chutneys provided a great way to preserve food for long periods of time.
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🌶️ What Is Chutney?
So what exactly is chutney? Well, simply put, it is a condiment that can be used as a spread or dipping sauce, and is typically made from fruits, vegetables, herbs, spices, and an acidic component such as vinegar or citrus.
There are countless chutney varieties in Indian cuisine, each region with their own unique contributions. Some of the most popular varieties include ingredients such as coconut, tomato, coriander, peanut, tamarind, peppers, lemon, lime, and more.
In Western cuisine, chutney is almost always vinegar-based which is usually balanced with the addition of sugar. Some commonly used ingredients include rhubarb, mango, peach, raisins, onions, cranberries, apples, etc.
😍 Why You'll Love This Recipe
- This red onion chutney recipe makes a wonderful addition to a variety of dishes!
- The prep time for this recipe is minimal, just slice your onions and you're good to go!
- You can make this recipe in advance. In fact, for best results, I recommend making it 2-3 months in advance so the tangy flavors have more time to develop.
- Making chutneys is a great way to reduce food waste and preserve perishable ingredients, extending their shelf life.
- Red onion chutney is a unique multi-use spread that makes a great gift or party favor!
🔖 Ingredients & Substitutions
- Onions: I recommend sticking with red onions.
- Shallots: I like to include shallots, but you can substitute them with more red onions if you prefer.
- Sugar: Cane sugar, brown sugar, or coconut sugar.
- Vinegar: I recommend using a mixture of balsamic vinegar and red wine vinegar. Both are important flavor components!
- Oil: I suggest olive oil or peanut oil, but you can also use butter.
- Garlic: I use 1 clove, but you can use more if you prefer. Fresh garlic cloves are always best, but minced can be used in a pinch.
- Herbs: I use dried thyme, but use fresh thyme if you have it. You can also use rosemary or bay leaves.
- Mustard seeds: I like to use pickled mustard seeds, but you can omit them or use whole-grain mustard.
- Optional ingredients: Thinly sliced red chili, habanero, red chili flakes, paprika, or ginger.
*A full list of ingredients can be found in the recipe card at the bottom of the post.
🧅 How To Make This Recipe
Step 1: Thinly slice onions and shallots. Add to a large pot and drizzle with olive oil. Sauté over medium heat, stirring often, for about 5 minutes or until onions have begun to soften and become slightly translucent.
Pro Tip: You can save time (and tears) on this step by using the slicing disk on a food processor.
Step 2: Turn stove down to low heat and stir in thinly chopped or minced garlic. Continue sauteeing for 1-2 minutes or until garlic becomes fragrant. Mix in remaining ingredients.
Step 3: Reduce heat until the chutney is barely bubbling and cook down for 60-90 minutes, stirring occasionally, until onions have absorbed most of the liquid.
Pro Tip: You can technically turn up the heat to reduce the necessary cooking time, but I recommend the low & slow approach as this will reduce the risk of your onions burning and getting stuck to the bottom of the pan.
🫙 Storage Suggestions
Store red onion chutney in sterilized mason jars, making sure the lids are properly sealed.
You can sterilize the jars by washing them thoroughly and placing them on a baking tray in the oven for 10 minutes at 275º F. You can also boil them in a large pot over the stovetop. Take a look at this article about canning apple pie filling for more detailed instructions.
Keep sealed jars of chutney in a cool, dark place. The chutney should be good for a year or more when kept sealed, or 2 months in the fridge after opening.
🍽️ Serving Suggestions
The great thing about this red onion chutney recipe is how there are so many dishes it can be used to enhance. Use it alongside entrees and appetizers, or even serve it as a side dish! Here are a few of my favorite ways to use it:
- Use it to flavor this vegan cream of mushroom soup
- Serve it as part of a fall charcuterie board or any cheese board
- Try it with this Instant Pot ham recipe, or other meats such as beef and duck.
- Spread it on tri-tip sandwiches or a gourmet grilled cheese sandwich.
🥭 More Chutney Recipes
🤷🏻♀️ Recipe FAQs
While there are some similarities between chutney and marmalade, they are not the same. Onion chutney tends to be chunkier and more acidic than onion marmalade, which has more of a jam-like consistency and flavor.
While chutney is typically served at room temperature, it can also be eaten hot or cold. Ultimately, it's up to you and what you intend to serve it with!
Salsa and relish are sometimes thought of as the American equivalents to chutney, although neither salsa nor relish is any more American than chutney itself! While chutney isn't as popular in the US as it is abroad, it is still a condiment many Americans enjoy and is usually made with fruits such as peaches, mangos, raisins, etc.
👩🏻🍳 Pro Tips
- You can dice the onions, rather than thinly slicing them, if you prefer more of a spreadable jam-like texture.
- The flavor of this red onion chutney will continue to deepen over time. Some say it's best to leave it for 2-3 months to get the best flavor out of it!
- Store in a sterilized jar and keep in a cool, dark pantry. It should be good for up to 1 year, possibly even longer.
- Once opened, you can keep it in the refrigerator for up to 2 months.
🍯 Related Recipes
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📖 Recipe
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Ingredients
Equipment
Method
- Thinly slice onions and shallots. Add to a large pot and drizzle with olive oil. Sautee over medium heat, stirring often, for about 5 minutes or until onions have begun to soften and become slightly translucent.
- Turn stove down to low heat and stir in thinly chopped or minced garlic. Continue sauteeing for 1-2 minutes or until garlic becomes fragrant. Mix in remaining ingredients.
- Reduce heat until the chutney is barely bubbling and cook down for 60-90 minutes, stirring occasionally until onions have absorbed most of the liquid.
Nutrition
Notes
-
- Save time (and tears) on this step by using the slicing disk on a food processor.
- You can technically turn up the heat to reduce the necessary cooking time, but I recommend the low & slow approach as this will reduce the risk of your onions burning and getting stuck to the bottom of the pan.
- Dice the onions, rather than thinly slicing them if you prefer more of a spreadable jam-like texture.
-
- The flavor of this red onion chutney will continue to deepen over time. Some say it's best to leave it for 2-3 months to get the best flavor out of it!
-
- Store in a sterilized jar and keep in a cool, dark pantry. It should be good for up to 1 year, possibly even longer.
-
- Once opened, you can keep it in the refrigerator for up to 2 months.
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