Red Onion Chutney
This red onion chutney recipe is sweet, tangy, and so versatile! Use it on sandwiches, with meat, or as part of a charcuterie board!
Servings: 10 servings
Calories: 101kcal
Equipment
- 1 skillet
Ingredients
- 2 large red onions
- 2 large shallots
- 3 tablespoon olive oil
- 1 clove garlic
- ¼ cup balsamic vinegar
- ¼ cup red wine vinegar
- ½ cup sugar
- 1 tablespoon pickled mustard seed
- 1 teaspoon thyme
- ¼ teaspoon salt
- ½ tsp pepper
Instructions
- 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.
Notes
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- 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.
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- 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!
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- Store in a sterilized jar and keep in a cool, dark pantry. It should be good for up to 1 year, possibly even longer.
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- Once opened, you can keep it in the refrigerator for up to 2 months.
Nutrition
Serving: 2oz | Calories: 101kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 62mg | Fiber: 1g | Sugar: 12g
