Red Onion Chutney

Name: Red Onion Chutney
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 1 serving
Ingredients: 1 tablespoon olive oil; 2 medium red onions; 1 large yellow onion; 2 shallots; ¼ teaspoon kosher salt; pinch of freshly ground black pepper; 1 Jalapeño; ¼ cup balsamic vinegar; 3 tablespoons red wine vinegar; ¼ cup packed brown sugar; ⅛ teaspoon cinnamon; 1 bay leaf

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4.4

33 reviews

Good

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Course
Appetizer

Red Onion Chutney

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

1 tablespoon olive oil
2 medium red onions sliced finely
1 large yellow onion chopped fine
2 shallots diced
¼ teaspoon kosher salt
pinch of freshly ground black pepper
1 Jalapeño deseeded, deribbed and diced
¼ cup balsamic vinegar
3 tablespoons red wine vinegar
¼ cup packed brown sugar
⅛ teaspoon cinnamon
1 bay leaf

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Instructions

1. In a large sauté pan, heat the olive oil on low heat. Slice the red onions finely. Chop and dice the yellow onion and shallot into small pieces. Add the different onions to the heated oil, and add salt and pepper. Cover with a lid.
2. De-seed, de-rib, and dice the jalapeno finely. Add it to the pan of onions. Replace the lid and cook for about 30 minutes, until the onions have softened, but not browned.
3. Add the balsamic and red wine vinegars, brown sugar, cinnamon, and bay leaf. Stir well to mix in completely, and do not replace the lid. Cook on low for another hour to hour and a half, until no liquid remains and the onions are dark and rich in color.
4. Stir often during the last half an hour of cooking to prevent the onions from burning.
5. Allow to cool slightly, then place in jars or any airtight container. Seal jars with lids, then refrigerate as soon as jars are cool enough to handle.
6. Serve on freshly toasted crostini spread with your favorite goat cheese.

Notes

- Chutney flavors will deepen and become more complex the longer it is allowed to develop in the fridge. Some recipes suggest leaving chutney alone in the fridge for up to 6 weeks before re-opening, though this chutney is good straight out of the pot. It will just get better with time.- Store in the refrigerator in a tightly sealed glass jar
Makes 3 cups