Red Onion Chutney | Sweet and Sour gives us Power

Red Onion Chutney – Sweet and Sour gives us Power

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Red Onion Chutney - Sweet and Sour gives us Power - Red Onion Chutney is ready #olive oil #sweet |

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.

Red Onion Chutney - Sweet and Sour gives us Power - chutney ingredients #red onion #vegetarian |

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.

Red Onion Chutney - Sweet and Sour gives us Power - diced red onion in a large pan #dark brown sugar #vegan |
Red Onion Chutney - Sweet and Sour gives us Power - onions are cooking in the large pan #garlic #appetizer |

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 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 - Sweet and Sour gives us Power - chutney is served #red chilli pepper #chutney |
Red Onion Chutney - Sweet and Sour gives us Power - Red Onion Chutney is ready #olive oil #sweet |
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4.86 from 28 votes

Red Onion Chutney

This tangy yet sweet red onion chutney is animal-friendly, low in sugar and incredibly tasty. It’s also easy to make, which is a massive win.
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



  • 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.


Ever tried a chickpea flour pancake? No?! You’re missing out. Rectify that today 🙂


Nutrition Facts
Red Onion Chutney
Amount Per Serving
Calories 185 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 12mg1%
Potassium 220mg6%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 14g16%
Protein 1g2%
Vitamin A 105IU2%
Vitamin C 24.8mg30%
Calcium 39mg4%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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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.


  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!

  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.

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