The red onion chutney is a sweet and sour preparation in this case based on red onions perfect to accompany meats and cheeses or to fill sandwiches, flatbreads, and tortillas.
Chutney is a type of condiment originating from India and Pakistan that arrived in Europe around the 17th century. It serves as a condiment for main courses, can be either wet or dry, and have a coarse or fine texture.
In this case, the chutney is wet and coarse and flavored with mustard seeds.
You can use it as a substitute for caramelized onions in the MINI TARTS WITH HUMMUS AND CARAMELIZED ONIONS.
If you love Asian cuisine, don’t miss the collection ASIAN CUISINE, RECIPES TO EASILY MAKE AT HOME
On YouTube, you can find the preparation video, just click HERE.
But let’s see in detail the ingredients, doses, and steps of the recipe.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 1
- Cooking methods: Stove
- Cuisine: Indian
Ingredients
- 2.2 lbs red onion
- 2 cups brown sugar
- 5 oz red wine vinegar
- 2 tbsp mustard seeds
- 1 tsp garlic powder
- 1 tbsp salt
- 2 tsp extra virgin olive oil
Tools
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Pan
Preparation of Red Onion Chutney
Disclaimer: the recipe contains affiliate links.
Start preparing the red onion chutney by peeling and slicing the onions thinly. You can use a knife or a mandoline.
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Alternatively, here’s the knife I use –> Pinti 1929 Coltello Big SANTOKU 15 CM in Ceramica
Place the sliced onions in a large bowl, add the brown sugar and mix well.
Cover with a cloth and let macerate for 4/5 hours.
After the maceration time has elapsed, toast the mustard seeds and garlic powder in a pan with 2 teaspoons of extra virgin olive oil.
I got my mustard seeds here –> Senape gialla (semi) 100g BIO
Add the onions with their maceration liquid, the salt, and 5 oz of red wine vinegar.
Cook over low heat for 40/50 minutes or until the liquid has reduced to a “honey-like” consistency.
Serve the red onion chutney immediately as suggested in the introduction or preserve it in sterilized jars.
You can find this recipe in the collection Sweet and Savory Vegan Recipes, over 50 ideas for all tastes.
Red Onion Chutney – To Conclude
Red Onion Chutney – To Conclude
Tips: with these amounts of chutney, you will get approximately two 300ml jars. For storage, follow the guidelines of the Ministry of Health to avoid the risk of botulism.
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Bon Appétit!
