Although we’re not yet called ‘currythefoodup’, it has crossed my mind. With this onion chutney on board, I believe we now have three dips and chutneys, and six different curries available on site. There’s literally something for everyone.
In case you hadn’t guessed, we love curry and its related edibles. Items like this onion chutney are particularly excellent as they go well with virtually any curry – or can be eaten as a simply-made but tastily-complex condiment to breads, cheeses or sides of your choice.
I’m listening – whadd’ya got?
If you’re looking for something to go with your onion chutney, look no further. If you’re just after the recipe, feel free to skip to the bottom.
Vegan chickpea curry – our true queen of curries. The most popular curry on the site – animal-friendly, quick and very tasty.
Banana curry – a creamy, smooth curry. Exceptionally quick and with sweet tones, it’s hard to slip up with this one.
Pakistani roasted cauliflower curry – a nutritious beast with a tomato and lemon twist; it shouldn’t be missed.
Vegan coconut curry – this curry stands out for its sheer simplicity. A better effort vs quality ratio just can’t be found – it’s so good!
Easy cauliflower curry – learn the art of curry as lime mixes with maple syrup for a wonderful balance of sweet and sour. See for yourself.
Thai green curry – waste not, want not with this Asian-inspired curry that uses up all leftovers. It’s good to be green.
Onion chutney – right back at ya!
Of the various dips and sides available for curry (including this tomato chutney and cucumber raita) onion chutney is probably my all-time favourite. Tangy yet sweet, tart yet soft, it’s eatable with virtually anything. To my mind it elevates almost everything it’s paired with.
One of the things I don’t like about many onion chutneys is that they use bags of sugar. And I mean literal bags. Although we have no problem with a little sugar here and there (see the Angry Chef for our favourite argument why) there’s an abundance of sugar in everyday life and we don’t feel a need to replicate that here. This is a vegan onion chutney too, which always gets big plus points.
We’ve tested many onion chutneys over the years, and a big shoutout has to go to Holly at thelitteblogofvegan.com for her version. We modified it only very slightly as we found it almost perfect to begin with. Thanks for the inspiration, Holly, you rock!
Red Onion Chutney
- Finely dice the red onions and chilli pepper. Grate the garlic.
- Heat up the olive oil in a large pan and cook the onions and chilli pepper for fifteen minutes on medium heat. Stir frequently so it doesn’t stick or go brown.
- Add the garlic, salt, sugar and pepper. Cook for another five minutes.
- Add the balsamic vinegar and bring to the boil on a high heat. Stir well and consistently until the vinegar has evaporated.
- Turn off the stove and let the chutney sit and cool for another five minutes.
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