Quick Microwave Red Onion Chutney turns a kilo of red onions, the juice of two lemons, and 150g (5.3 oz) of sugar into a glossy, jammy jar in 30 minutes, with no standing at the stove. The microwave does the reducing while you get on with everything else. Slather it in cheese sandwiches and thank yourself later.
Forget slaving over a hot stove for hours! This Quick Microwave Red Onion Chutney is a total game-changer. Using the microwave not only slashes the cooking time but also magically preserves the stunning, vibrant purple of the onions and their sweet, tangy flavour. It’s the perfect, speedy condiment to elevate everything from a gooey grilled cheese to a sophisticated summer quiche or a classic ploughman’s lunch. Get ready to have your new favourite ‘secret ingredient’ ready in under 30 minutes!
Ingredients
• 1kg (2.2 lb) / 2.2 lbs (998 g) red onions, thinly sliced
• Juice of 2 lemons
• 2 tbsp (30 ml) sea salt, plus more to taste
• 150g (5.3 oz) / ¾ cup granulated sugar, plus more to taste
Instructions
1. Microwave
2. In a large, microwave-safe bowl, combine the sliced red onions, lemon juice, and sea salt. Cover loosely with a microwave-safe plate or lid.
3. Microwave on full power (800W) for 10 minutes, stopping to stir halfway through at the 5-minute mark.
4. Carefully remove the bowl, stir in the granulated sugar until dissolved, and return to the microwave. Cook for another 15–20 minutes, stirring every 5 minutes to prevent it from catching.
5. The chutney is ready when most of the liquid has evaporated, it has a jammy consistency, and the colour has deepened to a rich purple. To test if it’s set, place a small spoonful on a chilled plate; it should hold its shape without running.
6. Taste and adjust seasoning, adding more salt or sugar if needed. Allow to cool slightly before potting into a 500ml (16.9 fl oz) sterilised jar while both the chutney and jar are still warm. It will keep for a month in the fridge.
7. Stovetop Alternative
8. If you don’t have a microwave, place all in a heavy-based pan.
9. Cover and cook over medium heat for 5 minutes to allow the onions to release their juices.
10. Remove the lid and continue to simmer, stirring occasionally, until the onions are very soft, sticky, and most of the liquid has evaporated. Don’t worry if it sticks a little; the caramelization adds flavour!
Nutritional Information
• Serving Size: 1 tbsp (15 ml)
• Calories: 35 kcal
• Carbohydrates: 8g
• Sugar: 7g
• Sodium: 150mg
• (Note: These are estimates and can vary based on exact used.)
Pro Tips
• For the best texture, test for doneness by placing a small amount of chutney on a pre-chilled plate. If it holds its shape and doesn’t run, it’s ready.
• Add a splash of balsamic vinegar along with the sugar for a deeper, more complex flavour profile.
• Let the chutney rest in the fridge for at least 24 hours before serving to allow the flavours to fully meld and develop.
• Pot the chutney into a warm, sterilised jar while the chutney is also still warm. This helps prevent the jar from cracking and creates a better seal for storage.
FAQ
Q: Is this red onion chutney recipe vegan
A: Yes, this recipe is naturally vegan as it contains no animal-derived ingredients. To be certain, use a granulated sugar that is certified vegan, as some sugars are processed using bone char.
Q: What are the best vegetarian pairings for this chutney
A: This versatile chutney is fantastic with many vegetarian dishes. Try it with a sharp cheddar grilled cheese, dolloped on a summer vegetable quiche, alongside a vegetarian ploughman’s lunch with crusty bread and pickles, or spread on a veggie burger for a sweet and tangy kick.
Q: How should I store this homemade vegetarian chutney
A: For best results, pot the warm chutney into a warm, sterilised 500ml (16.9 fl oz) jar. Once cooled, it will keep in the refrigerator for up to one month. Always use a clean spoon when serving to prevent contamination and prolong its shelf life.
Q: Can I make this chutney without sugar
A: The sugar in this recipe is crucial for achieving the jammy consistency and acts as a preservative. While you could experiment with sugar substitutes suitable for cooking, it will significantly alter the texture, taste, and shelf life of the final chutney.
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Quick Microwave Red Onion Chutney
Ingredients
Method
- Microwave
- In a large, microwave-safe bowl, combine the sliced red onions, lemon juice, and sea salt.
- Cover loosely with a microwave-safe plate or lid.
- Microwave on full power (800W) for 10 minutes, stopping to stir halfway through at the 5-minute mark.
- Carefully remove the bowl, stir in the granulated sugar until dissolved, and return to the microwave.
- Cook for another 15–20 minutes, stirring every 5 minutes to prevent it from catching.
- The chutney is ready when most of the liquid has evaporated, it has a jammy consistency, and the colour has deepened to a rich purple. To test if it's set, place a small spoonful on a chilled plate; it should hold its shape without running.
- Taste and adjust seasoning, adding more salt or sugar if needed. Allow to cool slightly before potting into a 500ml (16.9 fl oz) sterilised jar while both the chutney and jar are still warm. It will keep for a month in the fridge.
- Stovetop Alternative
- If you don't have a microwave, place all in a heavy-based pan.
- Cover and cook over medium heat for 5 minutes to allow the onions to release their juices.
- Remove the lid and continue to simmer, stirring occasionally, until the onions are very soft, sticky, and most of the liquid has evaporated.
- Don't worry if it sticks a little; the caramelization adds flavour!
- Add a splash of balsamic vinegar along with the sugar for a deeper, more complex flavour profile.
- Let the chutney rest in the fridge for at least 24 hours before serving to allow the flavours to fully meld and develop.
