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.
Tangy yet sweet, tart yet soft, it’s good 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, 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.
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.
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
- 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.