Red Onion Chutney

Sometimes the sharpest truths are wrapped in sweetness.

Red Onion Chutney

This red onion chutney doesn’t ask for permission. It’s bold, complex, and unforgettable—like a good comeback or a memory that never quite fades. The slow caramelization deepens its sweetness, while vinegar and spice keep it honest. It’s perfect with dosas, samosas, cheese boards, or spooned over grilled anything.

Ingredients

  • 2 large red onions, thinly sliced
  • 1 tablespoon oil (neutral or coconut)
  • 2 tablespoons brown sugar or jaggery
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon chili flakes (optional)
  • Pinch of salt
  • Splash of water, as needed


How The Alchemy Happens

Heat oil in a saucepan over medium heat. Add mustard seeds and let them sizzle.

Add sliced onions with a pinch of salt. Cook slowly, stirring occasionally, until deeply softened and starting to caramelize (15–20 minutes).

Add sugar, vinegar, and chili flakes (if using). Stir and simmer until thickened, about 5–7 minutes.

Add a splash of water if it looks too dry. Taste and adjust sweetness or acidity.

Let cool before serving. Store in a sealed jar in the fridge for up to 10 days.

🔙 Back to the Kitchen

Preserve what matters. Let the rest burn off like steam.