Closet Cooking

cooking in a closet sized kitchen

Onion Chutney

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Onion Chutney

Over the holidays I got to try an appetizer that was topped with a really nice onion relish and I was inspired to try to recreate the appetizer at home. I was not really sure what was in the onion relish but I could see the nicely caramelized onions and some spices and I was pretty sure that one of them was dark mustard seeds. While I was looking for a recipe for a savoury onion relish recipe with mustard seeds I thought that the relish really reminded me of a chutney. Given my recent obsession with chutneys, I immediatly switched gears and started looking for an onion chutney recipe. After looking for a while I decided to go with this
onion chutney
recipe that I found on
Zlamushka’s Spicy Kitchen
that included the mustard seeds. This recipe reminded me of the chutneys that I have made before centering on the main ingredient and including some chilies for heat, some sugar for sweetness, some vinegar, or in this case lemon juice, for tartness and some spices for a nice savoury finish. Other that the agony of slicing all of those onions, this recipe is really simple and it takes almost no time at all and it was so worth the red eyes! This onion chutney has a really amazing balance of heat, sweetness, tanginess and a really nice spiced finish. The sweet onion flavour comes through well and the texture is really nice. Now that I have my onion relish, I mean chutney, it is time to work on the rest of that appetizer.

Onion Chutney

Onion Chutney

Servings: 1
ingredients
  • 2 tablespoons oil
  • 2 teaspoons cumin seeds
  • 1 teaspoon mustard seeds
  • 4 dried chilies (crushed)
  • 6 cups onions (sliced)
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/4 cup lemon juice (or white vinegar)
  • 1/4 cup sugar
directions
  1. Heat the oil in a pan.
  2. Add the cumin, mustard seeds, dried chilies and heat until they sputter.
  3. Add the onions and saute until the start to turn golden brown.
  4. Add the chili powder, salt, lemon juice, and sugar and bring to a boil for a minute.
Use in:
Peameal Bacon and Onion Chutney Crostini
Onion Chutney Grilled Cheese Sandwich

Similar Recipes:
Onion Marmalade (or Balsamic Caramelized Onions)
Apple Chutney
Cranberry Chutney
Onion Gratin
Hot Caramelized Onion Dip
Chipotle Caramelized Onions
Maple Caramelized Onions
Maple Bourbon Bacon Jam
Slow Roasted Tomato Bacon Jam
Creamy Asiago Bacon Wrapped Roasted Onions
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Comments

  5. Ooh onion chutney. That sounds so good! I would make this and eat it with my dinners. My husband doesn't eat onions so I'm kind of onion deprived. 🙁

    Reply

  16. Hi Kevin,
    I have been following your blog for some time now. Great job. I was wondering if you had any info about a treat I once encountered in China. It was this awesome dumpling whose inside had liquid, kind of like soup in a dumpling. I have looked and looked online for this and for the life of me cannot find a thing.

    Reply

  18. To Gritty Poet: You are describing Shanghai soup dumplings. I have never made them, but go to this wonderful place in Oakland's Chinatown to eat them. They are truly delicious!

    Reply

  23. I made this recipe to see if it might be something to put in jars for gifts. OMG it is wonderful – I have added it to vegetables, eggs and sandwiches – all delicious. It is so simple – thank you once again. You are a source of great ideas and I hope you never get tired of posting for your audience. Thanks once again.

    Reply

  25. For Thanksgiving, I'm roasting a pork loin over onions in cider with chunky applesauce and wild rice on the side. As of today, I plan to stuff the pork loin with this onion chutney — it goes both ways!

    Reply

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