This super easy onion chutney turns a bunch of onions, sugar and balsamic vinegar into a delicious versatile condiment that pairs beautifully with cheese, crusty bread, sandwiches and BBQs. Quantities yield 2 ½ cups.
Prep Time5 minutesmins
Cook Time35 minutesmins
Total Time40 minutesmins
Course: Appetizer, Condiment
Cuisine: vegan, vegetarian
Keyword: onion chutney
Servings: 12people
Calories: 84kcal
Author: Katia
Ingredients
3Tablespoonsolive oil
2 lb(900 grams)approx 8 red onions, finely sliced
1 large garlic clove, minced
¼teaspoon dried chili flakes
6Tablespoonsdark or light brown sugar
⅓ cup + 1 Tbsp(95 ml)balsamic or red wine vinegar
2bay leaves
Instructions
Peel and finely slice the onions. Mince the garlic.
In a large pan heat the olive oil over medium heat. Add the onions cook, stirring often, for about 10 minutes. The onions should be softened but not browned.
Add the garlic and the chilli, stir and cook for another minute.
Stir in the sugar, the balsamic vinegar and the bay leaf. Reduce the heat and cook for about 25-30 minutes, stirring often.
Make sure you stir the chutney more towards the end of the cooking process so it doesn’t stick to the pan. When the onion chutney is glossy, sticky but still moist is ready.
Let it cool slightly then transfer it into a glass jar. Let it rest a room a temperature until cold, then store it in the fridge for up to 1 month.
Notes
Nutrition facts: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.