Tuesday, October 25, 2011

Onion Chutney with Red Wine


Have you ever made chutney at home?  Chut what?  Smile  Chutney is a condiment used in South Asian cuisines that usually contains a spice and vegetable mix.  Vinegar or citrus juice are usually used as preservatives.  The texture of chutney could range from coarse to fine; it can also be wet or dry.  If you haven’t make chutney before, you might want to read on and check this recipe out.


There are quite a few ingredients in this recipe and the good news is, you might already have everything in your pantry.  It takes a while to cook down the onions but the process is super straight forward.  Believe it or not, the most you need to do are just some chopping and stirring, that's about it.  The stove top and time will work the "magic" for you.  Oh, and tasting at the end, and perhaps do some "ooo-ing" and "arr-ing" when you're surprised by how tasty these simple ingredients can turned out.  Really, nothing too complicated and the end result is unbelievably irresistible.  Just keep in mind, your patience will be rewarded.  
Onion Chutney Combine

I got some beautiful chilies from my In-Law’s garden and they were perfect for this recipe.  The heat from the chilies balanced perfectly with the sweetness of the onions.  You can also substitute the chillies with a Jalapeno if you like.  I love the flavor that are combined from the bay leaves and fresh thyme.  They were earthy and fresh; a great compliment to each other.  The dry red wine added the depth of flavor to the chutney.  The combination is really magical and tasty.

Guess what?  I’m adding this wonderful recipe to my Christmas homemade gift-giving list.  Winking smile  Since this recipe only yields about 3 cups, which fits into 2 or 3 jars depending on the size of the jars.  You might want to double or even triple this recipe up when you are canning them for gift-giving.  I can't believe Christmas is only two months from now, time really flies.


How did I enjoy the chutney?  Here’s what I did….I spread my favorite creamy cheese on a piece of cracker, and pile high with these Onion Chutney with Red Wine on top.  It’s the perfect two-bite appetizer.  You can use goat cheese, herbed cheese or anything you preferred.  I can imagine this chutney would be a lovely addition on top of some creamy soup as well.  Before I go blend up the soup, I need to hurry up and submit this recipe to Kitchen PLAY.   

The National Onion Association is also sponsoring a wonderful giveaway at Kitchen PLAY. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win $100 (6 prizes total).  The deadline is October 31, 2011. Please review the complete contest rules before entering. Good luck!  Thank you Jamie, from My Baking Addition, for the inspiration for this recipe.

Hope you will try this recipe out and let me know what you think.  Smile


Onion Chutney with Red Wine Printable Recipe
Yield: 3 cups

1 tablespoon olive oil
3 large yellow onions, thinly sliced
2 shallots, diced
1/4 teaspoon kosher salt
pinch of freshly ground black pepper
2 chilies, I used 1 green and 1 red, finely diced
1/4 cup balsamic vinegar
3 tablespoons red wine vinegar
1/4 dry red wine
1/4 cup packed brown sugar
1 bay leaf
1 tablespoon fresh thyme leaves, chopped

In a large sauté pan, heat the olive oil on medium heat.  Add the onions and shallots followed by salt and pepper.  Toss the onions slices so the salt and pepper distributed evenly.  The salt will help the onions to sweat out.  Cover with a lid and cook for 20 minutes on low heat. 

When the onions are soften, add the chilies, balsamic vinegar, red wine vinegar, dry red wine, brown sugar, bay leaf and thyme leaves.  Stir the ingredients to ensure everything is well mixed.  Simmer on low uncover, for another hour to hour and a half, until no liquid remains.  Stir occasionally during the first hour of cooking. 

In the last 15 minutes, stir more frequently to prevent the onions from burning.  Allow chutney to cool slightly before storing into jars or airtight containers. Refrigerate when the chutney is completely cooled.


  1. Hi,

    My second time visiting you. OMG! you really make drool.

    I will make your blog as my recipe book §:-)
    Goodness... a must to try.

    Greetings from chilly Stockholm.

  2. Wow! Amy that is real onion chutney in a new twist...would love to have a jar from u.

  3. Sounds so interesting looks so delicious! I definitely will try this lovely onion chutney for sure. Thanks for sharing this great recipe, Amy :)

  4. Beautiful! And I even have the chilis from my garden, so I should try this. :-)

  5. That sounds delicious Amy! I have to admit I've never eaten any chutney, but I'd like to try this recipe - maybe adding some very thinly sliced peeled cucumber, and without the bay leaf and thyme.

  6. Have you ever tried to can this? I make an onion confit that is similar that I can (pressure can for 20 min at 10lbs of pressure). I love the addition of heat and may give this a try!

  7. Love the descriptive post and pictures. My mouth was watering! Come visit. We have a terrific three way lasagna this week.

  8. Oh darn, Amy, you made those churtney sounds so good. haha.... I have made some fruit churtney for my burgers & sandwiches but had never tried onion churtney before. I'm sure this is a keeper. Thanks for sharing it. Btw, I have some awards for you. Please do feel free to hop over. thanks .
    Hope you're having a fabulous week.

  9. @Daisygeep: I haven't try to can this yet since this recipe is rather a small batch and it's gone fast in my house. :) But I definitely will try that when I make a bigger batch for gift-giving during the holidays.

    @CarolinaHeartStrings: Thank you and I'm heading to your blog after this message.

    @Kristy: Thank you for the award, I truly appreciate it. I'm heading to your blog next to check it out. Yes, this recipe sure is a keeper. I'll check out your fruit chutney later on, sounds delicious on burgers. :)

  10. I love the taste of caramelized onion!

  11. I have never seen onions look so good!!

  12. You have capture the beauty of onions!

    Being raw or in the form of chutney, they all look so good in your picture. Wow!

  13. I love onions, I always have onions in my kitchen.
    Your onion chutney on the crackers looks delicious and pretty. I definitely will try your recipe.

  14. We love caramelized onion adding a little heat is a great idea.

  15. I make caramelized onion appetizers often here. I do have a love affair with onions and this sounds like a great addition to the recipe file!

  16. What a wonderful holiday recipe. The flavors are mouth watering.

  17. Hi Amy,
    I can think of so many meals that this Onion Chutney would compliment. It is a great recipe and looks delicious! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

  18. Um.... YUM! Can't wait to try this!

  19. WOW! That looks and sounds delicious. I love carmelized onions. Great recipe!

  20. Sounds awesome! I've had mango chutney before but not onion. Need to try it!

    Thanks for linking up to Momtrends Friday Food!

  21. I am surprised that so much goes into this... but I bet that is what give it a unique taste.

  22. I made this recipe today....it is absolutely amazing, i used less sugar than recommended here, and a really old bottle of red wine, no vinegar.

  23. @Anonymous: Glad you like the recipe. Yes, if you didn't use vinegar, use less sugar in this recipe makes more sense. But the vinegar adds a nice tangy and depth of flavor in this chutney. Hope you'll try that next time. :)