Red Onion Chutney | The Perfect Condiment

Red Onion Chutney – The Perfect Condiment

This post may contain affiliate links, so if you buy from a link we may earn a commission at no cost to you

Red Onion Chutney with table spoon are in the jar that is on the chopping board with pieces of bread | Hurry The Food Up

We’re not yet called ‘currythefoodup’, but the thought certainly crossed my mind as we came up with this red onion chutney.

I believe we now have three dips and chutney recipes, two curry soups and seven different curries available on site. There’s literally something for everyone.

This red onion chutney is particularly excellent as it goes 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.

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 good with virtually anything. To my mind it elevates almost everything it’s paired with.

Chutney ingreadients: red oinions, dark brown sugar, garlic, chilli pepper, olive oil, balsamic vinegar etc. | Hurry The Food Up

Healthy Chutney!

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, there’s an abundance of sugar in everyday life and we don’t feel a need to replicate that here.

The low sugar quantities isn’t the only benefit of this recipe. Red onions are PACKED with antioxidants.

That means that eating this red chutney might help boost your immune system and fight inflammation.

Plus, it’s vegan on top of being a delicious indian onion chutney, which always gets points.

Ok but what do I eat with red onion chutney?

We hear you! If you aren’t used to eating chutney with every meal, don’t worry. We’ve got tons of recipes that pair perfectly with this delicious red onion chutney.

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.

Red onions and chilli pepper are cooking in the large pan | Hurry The Food Up
The ingredients with balsamic vinegar are cooking in the large pan | Hurry The Food Up

How to make chutney

Don’t be intimidated by the thought of making something you would normally buy in a jar! Follow these simple FAQs and you won’t have any trouble with this with this easy chutney recipe.

Do I need to buy every mason jar I can find to store this chutney?

Nope! This red onion chutney recipe makes a small batch that can easily be kept in any jar you have on hand.

How long does it last?

It should last over a month in the fridge. We’ve never tried freezing or canning it (because we eat it so fast we don’t need to), so we can’t recommend how long it would last with those approaches.

Does it need to sit after being cooked?

Chutney is supposed to be a cold condiment! There’s no harm in eating this red onion chutney fresh off the stove (other than maybe burning your tongue), but it’s so much better after it’s cooled off and been spread on some crunchy bread.

Onion Chutney is in the jar that is on the chopping board with pieces of bread | hurrythefoodup.com

What our readers are saying

Made this couple of weeks ago to go on a gourmet tri-tip sandwich. Absolutely delicious with rave reviews! I had a little bit left over and had my chef friends try it. They loved the depth of flavors, and I’ve noticed how the flavor keeps developing more over time. Great recipe Jennifer! Excellent on sandwiches and burgers, as well as crostinis with goat cheese! Can’t wait to try it with pate!

Cathy Shank⭐⭐⭐⭐⭐

This recipe is amazing. We made 4x the amount to give people for Xmas presents. This made 6-7x small jars…. so probably 4-5 jam jars (and more for scooping up with cheese hot out the pan)The quantities are perfect, the ingredients are easy (as is the method) and affordable. thanks for the great recipe.

Maisie ⭐⭐⭐⭐⭐
Red Onion Chutney - Sweet and Sour gives us Power - Red Onion Chutney is ready #olive oil #sweet | hurrythefoodup.com
Print Pin
4.87 from 36 votes

Red Onion Chutney

This tangy yet sweet red onion chutney is low in sugar and incredibly tasty. It’s also easy to make, and a fan favorite, so it’s a real winner.
Course Appetizer, Sauces & Dips, Side
Cuisine Vegan, Vegetarian
Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 185kcal

Ingredients

Instructions 

  • 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.

Notes

We’ve tested many onion chutneys over the years, and a big shoutout has to go to Holly at The Little Blog of Vegan 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!
Ever tried a chickpea flour pancake? No?! You’re missing out. Rectify that today 🙂

Nutrition

Nutrition Facts
Red Onion Chutney
Amount per Serving
Calories
185
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Sodium
 
12
mg
1
%
Potassium
 
220
mg
6
%
Carbohydrates
 
21
g
7
%
Fiber
 
2
g
8
%
Sugar
 
14
g
16
%
Protein
 
1
g
2
%
Vitamin A
 
105
IU
2
%
Vitamin C
 
24.8
mg
30
%
Calcium
 
39
mg
4
%
Iron
 
0.6
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

About Hauke Fox

I'm always on the lookout for these damn smart recipes. You know, those that only take a few minutes to put together and taste delicious. Vegetarian Cooking at home is a way to take back control over what I eat. I don't like what many companies do to animals and the environment with their products.

This article has been medically reviewed by James Bell

Healthy, nutritious and absurdly tasty food? That’s what I’m all about. I love recipes which are full of flavour but are good for you too. My job in family medicine led me to become a nutrition professional as well, with an aim to get people healthier just by the food they eat.

23 comments

  1. Can this be hot water bath canned?

    • Hi Jennifer! In all honesty I’ve never tried it. But chutney does tend to store well, and this one has kept well for me so far. I can’t really see a reason why it wouldn’t! 🙂

  2. 5 stars
    Made this couple of weeks ago to go on a gourmet tri-tip sandwich. Absolutely delicious with rave reviews! I had a little bit left over and had my chef friends try it. They loved the depth of flavors, and I’ve noticed how the flavor keeps developing more over time. Great recipe Jennifer! Excellent on sandwiches and burgers, as well as crostinis with goat cheese! Can’t wait to try it with pate!

    • So good to hear, Cathy! I love this chutney and I’m really happy to hear other people are getting the chance to try it too!

  3. I’ve been receiving misfits markets boxes and last week we got an over abundance of red onions…this recipe sounds like the perfect way to use them up! How long would this last in the refrigerator? Could it be frozen? Thanks!

    • Hi Rachael, haha yes, I’d say it’s the perfect way to use up those onions! To be honest, chutney lasts for aaaaged in the fridge. Keep the lid on tight and you should be good for months – in fact it’s probably going to keep maturing over time. I’ve never tried freezing chutney before so I couldn’t say – but that’s because it usually lasts so well on it’s own. I hope that helps – enjoy!!

    • What sort of size onions did you use?

      • Hi, I would say ‘medium’ but I know that means different things to different people :D. If you look to the second to top photo in the post you can see the exact onions we used. I aim for around that size every time I make it. I hope that helps!

        • Hi, regarding the size, weight of the onions – as you try to use the same size onions everytime would if be possible for you to weigh them next time you make some chutney and include this in your ingredients list – I still find it difficult even from your photo as to the size of the onions as it depends on the size of your pots, chilli etc in the photo that is used for the comparison. – Many thanks Pam

          • Hi Pam, very good point! I just weighed the ones I’m using for a recipe right now, and they’re about 120g each, or just over 4oz. I’ll try and point that out in following recipes :). Thanks for writing!

    • Hana the writer

      5 stars
      I can tell it’s going to be awesome.
      On it.. and oh, those are small onions. They’re no way medium. Even seen a large onion? lol Look for one and you’ll realise how small the onions used for this recipe are.
      Thank you. I am hooked on dips and chutneys. Always looking for something new.

      • You’re right, the onions are smaller than usual medium! But that’s ok! You get a great chutney anyway! Looking forward to your feedback after trying out this 🙂

  4. 5 stars
    This recipe is amazing. We made 4x the amount to give people for Xmas presents. This made 6-7x small jars…. so probably 4-5 jam jars (and more for scooping up with cheese hot out the pan)The quantities are perfect, the ingredients are easy (as is the method) and affordable. thanks for the great recipe.

    • What a huge compliment, thank you, Maisie! Really happy to hear our chutney is getting given out as Christmas presents! Haha yes, why not scoop out a bit with cheese 😉

      • Nicola Wareing

        How long would this recipe keep for?

        • Hey there – chutney lasts for quite a while and this one is no exception. If you ‘can’ it properly (with hot water and so on) then it can last for a couple of years. If you’re just popping it into a jar and screwing the lid on (which is what I do) then it’ll usually still last for a few weeks, or even a couple of months 🙂

  5. Hi
    Can this recipe be done in a slow cooker as well.

    • Hi Carole, interesting question. I haven’t tried it so these are just my first thoughts. It might stay a little too liquidy in a slow cooker, and perhaps the onion would go a little too soft. That being said, the flavours should meld quite nicely together. I think I might gently cook the onion in a pan first, and then transfer them to the slow cooker. It’s got to be worth a try, anyway!

  6. Made this for my dad’s b-day and stored it sterilised jars and lasted 7 months.

  7. 5 stars
    Holy Batman – I could not love this more. Impossible to find red chili peppers here right now but Serrano worked like a charm. Didn’t have dark brown sugar so used light brown sugar and replaced black pepper with white pepper. Can’t wait to give this as gifts! It’s perfection with a hard aged cheddar.

    • Yay woop, what a compliment to this lovely chutney! Thanks Aimee! Fully agree, amazing with hard cheddar. Really glad it worked out so well – and a great idea to give as a gift!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Forgot password?
Register