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Onion chutney, garnished with fresh cilantro, spicy onion sauce
Spicy onion chutney with fresh cilantro

Caramelized Onion Chutney

Author: Flavelo
Sauces and Gravies Recipes
This chutney is a game of patience: the natural sugars released during slow caramelization of the onion meet the acidity of balsamic vinegar and the warmth of spices. The result is a thick, jam-like, deep brown spread that is a regal companion to cheeses, roasts, or simple toast.
🕒 Prep Time 10 mins
🍳 Cook Time 45 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 140 kcal
🌍 Cuisine Indian, International

Ingredients

Equipment Needed

  • Heavy-bottomed skillet or pot
  • Wooden spoon
  • Sterile jar for storage

Instructions

1 ✓

Heat the oil over medium heat and toss in the cumin and nigella seeds. Fry for half a minute until fragrant.

Tip: Heating spices 'wakes up' the aromas as essential oils are released by heat.
2 ✓

Add the sliced onions and salt. Reduce heat to low and sauté uncovered for about 25-30 minutes, stirring occasionally, until the onions are dark brown and very soft.

Tip: Salt helps draw moisture out of the onion (osmosis), helping it soften and caramelize faster.
3 ✓

When the onions have collapsed, stir in the crushed garlic, sugar, chili, and balsamic vinegar.

Tip: Always add acidic ingredients (vinegar) at the end because they slow down vegetable softening.
4 ✓

Cook for another 10-15 minutes on low heat until the liquid evaporates and you have a thick, sticky consistency.

Tip: The thickening (reduction) of sugar and vinegar gives the chutney its body.

Recipe FAQ

Why cook it for so long?
The water needs to evaporate for flavors to concentrate and the texture to become jam-like.
Can I use red onions?
Yes, absolutely! Red onions are sweeter and give the final result a nicer color.

Ingredients

  • 3 large Red Onions (halved and sliced)
  • 2 tbsp Vegetable Oil
  • 2 tbsp Brown Sugar
  • 3 tbsp Balsamic Vinegar
  • 1 tsp Whole Cumin Seeds
  • 1 tsp Nigella Seeds (Black Cumin)
  • 2 cloves Garlic (crushed)
  • 1 tsp Salt
  • 1 pinch Red Chili Flakes