Red Onion Chutney is an original and tasty preserve, ideal for accompanying meat dishes, roasts, and fresh or aged cheeses. An easy, sweet and sour recipe made with red onions, sugar, mustard, garlic, and vinegar, it originates from India and is traditionally English.
The use of red onions gives the chutney a bright purple hue, adding a pop of color to any dish. It takes a few hours to prepare, marinating the onions with sugar and then slowly cooking them, but the creamy, aromatic result will make it worth your while.
To make it, you will have to sauté the garlic in a pan with a drizzle of oil and mustard seeds; add the onions, leave them to macerate with the sugar for a few hours, the salt and the white wine vinegar, then leave everything to cook for at least 50 minutes, or in any case until the onions are soft and well caramelized.
Once ready, simply pour it while still boiling hot into sterilized glass jars, close them and then turn them upside down to create a vacuum: you can then store it in the pantry and use it whenever needed, even for a last-minute aperitif or dinner.
Ingredients
How to Make Red Onion Chutney
Thinly slice the onions, collect them in a large bowl and add the sugar. Mix, cover with cling film and let it marinate for at least 3 hours.
Thinly slice the onions, collect them in a large bowl and add the sugar. Mix, cover with cling film and let it marinate for at least 3 hours.
After this time, pour a drizzle of oil into a pan, add the mustard seeds and garlic, and brown.
After this time, pour a drizzle of oil into a pan, add the mustard seeds and garlic, and brown.
Now add the onions and sugar.
Now add the onions and sugar.
Cook for a few minutes on medium-low heat, then add the salt and vinegar.
Cook for a few minutes on medium-low heat, then add the salt and vinegar.
Cook over low heat for at least 50 minutes. When stirred, the onions should be creamy and honey-like.
Cook over low heat for at least 50 minutes. When stirred, the onions should be creamy and honey-like.
The chutney is ready to be poured, still boiling, into sterilized glass jars that you will have to close and turn upside down to create a vacuum.
The chutney is ready to be poured, still boiling, into sterilized glass jars that you will have to close and turn upside down to create a vacuum.
Cooking Tips
- The chutney can also be made with other varieties of onions which, obviously, will give a different color and flavor.
- You can flavor the chutney with apples, ginger, bay leaves, but also dried fruit depending on your tastes and the season.
Storage Instructions
Onion chutney can be stored in the pantry, in sterilized and vacuum-sealed glass jars, for 3-6 months.
;Resize,width=767;)
