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–+ servings
Smoky Caramelized Onion Chutney – vegetarian recipe
Stav Kogan

Smoky Caramelized Onion Chutney

Harness the magic of slow-cooked onions with this powerfully flavored, almost smoky condiment. By slowly caramelizing onions and blending them with fragrant spices, you get a complex, addictive, and surprisingly simple chutney that will elevate everything it touches.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 1 cup
Calories: 25
Ingredients Method Nutrition

Ingredients
  

  • 1 large or 2 medium yellow onions, sliced
  • 1/2 teaspoon (10 ml / 0.3 fl oz) salt, plus more to taste
  • 1 tablespoon or 15 ml (0.5 fl oz) neutral oil, like grapeseed or corn
  • 1 jalapeño or other fresh green chile, optional
  • 1 fresh hot red chile, stemmed
  • 1 teaspoon (5 ml / 0.2 fl oz) mustard seeds
  • 1 teaspoon (5 ml / 0.2 fl oz) ground cumin
  • 1 teaspoon (5 ml / 0.2 fl oz) coriander seeds
  • 1 teaspoon (5 ml / 0.2 fl oz) brown sugar
  • For an incredible smoky depth, grill the onions instead of pan-frying. Slice them into thick disks, skewer them so they don't fall apart, brush with oil, and grill over low, indirect heat for about 20 minutes until soft and charred. Toast the whole spices in a dry pan separately before proceeding with the recipe.
  • This chutney method works beautifully with other vegetables. Try it with thinly sliced fennel (use fennel seeds instead of cumin), chopped carrots (this will increase cooking time), or roasted red peppers (add a squeeze of lemon juice at the end).
  • For a surprising summer version, replace the onions with about 3 cups (720 ml) of cubed honeydew or cantaloupe. The cooking time will be much faster, resulting in a sweet, spiced melon chutney perfect for grilled halloumi or tofu.
  • You are in complete control of the heat. For a milder chutney, remove the seeds and ribs from the chiles before cooking. For a no-heat version that's all sweet and savory, you can omit them entirely.

Method
 

  1. Place the sliced onions in a large skillet over medium heat.
  2. Cover and cook, stirring occasionally, until the onions are dry and just beginning to stick to the pan, about 20 minutes.
  3. Add a large pinch of salt, the oil, optional jalapeño, red chile, mustard seeds, cumin, and coriander seeds.
  4. Continue to cook, uncovered, stirring occasionally until the onions are deeply browned and caramelized, at least 15 more minutes.
  5. Stir the brown sugar into the onion mixture and cook for one minute more until it dissolves.
  6. Carefully transfer the contents of the skillet to a food processor. Process until the chutney is nearly smooth.
  7. Taste and adjust the seasoning if necessary.
  8. Serve warm or at room temperature.

Nutrition

Calories: 25kcalCarbohydrates: 4gProtein: 0.3gFat: 1g

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