Homemade red onion chutney: a fragrant and enveloping sweet and sour preserve, perfect for accompanying cheeses, appetizers, meats, and gourmet sandwiches.
Making red onion chutney at home means taking the time to transform a few ingredients into a versatile and surprising condiment. The naturally sweet and fragrant Tropea red onions are slowly cooked after a long maceration to achieve a soft and enveloping consistency, capable of enriching any dish with balance and character.
This chutney is designed to be truly versatile: perfect alongside aged or blue cheeses, ideal for spicing up a charcuterie board, but also great for accompanying roast meats, homemade burgers, or simple crostini. One of those preparations that change the face of the simplest dish, without the need to add anything else.
But what exactly is a chutney? It is an Anglo-Saxon preparation, halfway between a jam and a sauce, in which fruit or vegetables are cooked with sugar, vinegar, and spices. The result is a balance of sweetness and acidity, meant to accompany savory dishes. Over time, chutney has become a constant presence in the kitchens of those who love homemade preserves and intense yet harmonious flavors.
This version of red onion chutney is simple, fragrant, and authentic: a recipe to prepare calmly, allowing the flavors to concentrate, and to be enjoyed in many different ways, season after season.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have any other doubts or curiosities, leave a comment or use the contact form at the end of the page.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Stove
- Cuisine: Indian
- Seasonality: All seasons
- Energy 207.11 (Kcal)
- Carbohydrates 47.38 (g) of which sugars 43.85 (g)
- Proteins 1.29 (g)
- Fat 2.56 (g) of which saturated 0.32 (g)of which unsaturated 0.33 (g)
- Fibers 1.25 (g)
- Sodium 398.97 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Homemade Red Onion Chutney
- 2.2 lbs Tropea red onions
- 1.5 cups brown sugar
- 2/3 cup red wine vinegar
- 2 tbsps mustard seeds
- 1 clove garlic
- 1 tbsp salt
- 4 tsp extra virgin olive oil
Tools
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Pan
Homemade Red Onion Chutney Recipe
Start preparing the red onion chutney by peeling the onions and finely slicing them into rings: you can use a sharp knife or a mandoline for this operation.
Transfer the onions to a large bowl and add the brown sugar, then mix well to combine the two ingredients.
Let the onions macerate covered for 3 – 4 hours, they need to release all their liquid.
Heat the extra virgin olive oil in a pan with a grated garlic clove (alternatively a teaspoon of garlic powder is fine) and mustard seeds.
Sauté everything for a couple of minutes.
Put in the onions with their liquid and the red wine vinegar.
Let it cook over low heat for at least 50 minutes: the onions should dry completely and caramelize.
Transfer the red onion chutney into a bowl and serve.
Homemade Red Onion Chutney: Easy and Tasty Recipe
This red onion chutney is one of those preparations capable of enriching everyday cooking with a special touch. A versatile, fragrant, and balanced preserve, to be enjoyed slowly and rediscovered each time in different pairings, leaving room for simplicity and the pleasure of homemade flavors.
Also try the Tzatziki Sauce
FAQ
What is the difference between chutney and onion jam?
Onion jam is generally sweeter and less acidic. Chutney, on the other hand, balances sweetness and acidity and is enriched with spices, making it more complex and versatile for savory pairings.
How long does homemade red onion chutney last?
If properly jarred and stored in a cool, dry place, chutney can last several months. Once opened, it should be kept in the fridge and consumed within a few days.
Can I use another type of onion?
Yes, but Tropea red onions are ideal for this recipe thanks to their natural sweetness, which makes the chutney more balanced and harmonious.
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