Onion chutney might sound like it takes all day to make but I’m happy to tell you it takes no more than an hour and a bit and for most of that you can twiddle your thumbs. You also need very few ingredients top make something utterly delicious. That is my favourite sequence of events in life! For the chutney all you need is red onions, white balsamic vinegar, soft brown sugar, salt and some patience.

The finished onion chutney makes a delicious component of any vegan holiday cheese board you’re thinking of making. Our favourite combo is with a smokey aged cashew cheese that we treat ourselves to on special occasions. We also really enjoy these onions in our burgers. It adds a yummy sweetness as well as tanginess that goes great against a savoury burger patty. Other than that you can dollop it pretty much anywhere for a delicious sweet onion touch. Enjoy!

Malin x

Red Onion Chutney

Makes 0,75 cup.

INGREDIENTS:

6 medium sized / 470 g red onions
3 tbsp olive oil
0,3 cup white balsamic vinegar
3 tbsp light muscovado sugar
0,5-1 tsp chili flakes, I used Aleppo chili
Salt, to taste

METHOD:

Peel and slice the onions into thin half moons.

Sauté the onion gently over low heat in the olive oil until softened, do not let it brown in the process. This will take roughly 12-15 minutes.

Add the white balsamic vinegar, muscovado sugar and chili flakes and sauté for another 35-40 minutes over the lowest heat, making sure to give it a mix once in a while.

The chutney is finished when the onions are soft and jammy and there’s no liquid visible in the pan.

Transfer the chutney into a clean, or sterilised if you wish, air tight jar. It will last for a couple of weeks in the fridge or longer if using a sterilised jar.

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