This is the yummiest sandwich condiment recipe to date! It can be used in so many ways, it’s so versatile. Only a few staple ingredients and some time on the stove, and it’s ready. These onions are like caramelized onions on crack! In fact, I should call them Crack Onions (haha), you could just eat them with a spoon!
I bet you even have all the ingredients in your cupboard right now. And if you don’t, you should, because they are all great pantry items to have on hand for any recipe. I use pretty much every Red Onion Chutney ingredient, daily.
What do you need for a great chutney?
For this over the top Red Onion Chutney, you will need:
- red onions, of course
- shallots
- jalapeño (or red chili flakes)
- a bay leaf, kosher salt, and pepper
- balsamic and red wine vinegar
- a little brown sugar (you can cut back a bit on this if you need to)
This condiment is also gluten-free. Go figure. Makes a great gift too, just tie a cute bow around the jar, and boom, instant hostess gift (and sure! I’d take a jar next time you come over, yea baby!) Wink.
uses for this zingy chutney
- top a piece of grilled sourdough, add some sliced cherry tomatoes and goat cheese
- make my Rosemary Oat Crackers, top with some Dubliner cheese and a dollop of chutney..can you say heaven?
- your next charcuterie board
- stir into some scrambled eggs
- add to grilled fish or chicken
- top a baked sweet potato (now we’re talkin’)
- oh geez, the list goes on!
Red Onion Chutney
- Prep Time: 15 minutes
- Cook Time: 1 hour +
- Total Time: 1 hour 15 minutes
- Yield: 1 1/2-2 cups 1x
- Category: Misc.
- Method: Stovetop
- Cuisine: American
Description
This is the yummiest sandwich condiment ever. Only a few ingredients and some time on the stove, and it’s ready. It keeps for a long time in the fridge too.
Ingredients
- 2 tablespoons olive oil
- 3 medium red onions (about 2 1/4 lbs. pre-peeled), peeled and thinly sliced*
- 2 shallots (large, about 4 oz. pre-peeled), sliced
- 1 jalapeño (or long red chili), seeded and minced (or you can use 1/2–1 teaspoon of red chili flakes)
- 1 bay leaf
- 1 teaspoon kosher salt (affiliate link)
- Freshly cracked black pepper (about 20 cranks) or to taste
- 1/4 cup balsamic vinegar
- 1/3 cup red wine vinegar
- 2 tablespoons packed brown sugar
Instructions
- Heat the olive oil on medium-low heat in a large, heavy-bottomed pan. Add the onions, shallots, jalapeño, and bay leaf to the pan, add salt and pepper and stir. Cover and simmer for about 30 minutes, checking and stirring often so they don’t burn. Scrape up, and stir in, any brown bits from the bottom of the pan as it cooks.
- Add the vinegars and brown sugar. Stir to combine. Cook on low for another half hour or so until no liquid remains and the onions are dark and rich in color.
- Stir often to prevent the onions from burning.
- Place in glass jars and cool completely. Seal with lids. Refrigerate for up to eight weeks.
Makes about 1 1/2 – 2 cups of chutney
Notes
*cut in half from stem to root, then slice thin from stem to root
This recipe works well cut in half or doubled. Cooking times will vary, so keep an eye on it!
What's the diff between a chutney and a jam?
I saw the confusion on your face, so here’s your answer. Chutney is very much like a jam, only there is the addition of vinegar, making it more savory. Jams are usually simmered with sugar, equally delish, but I do prefer me some chut.
A yummy sandwich to go along with this yummy Red Onion Chutney will be coming soon, so get this made so you are ready for it!
Thanks so much for coming. I hope you enjoyed the recipe. Please do let me know!
Shelagh
looked good, never got caramelized. Have to find another recipe and try again!
Caramelized onions take a lot of patience! Give them time, they WILL. Sometimes it just takes a bit longer, depending on how sweet your onions are too. Give it another try.