Dairy-Free Onion Chutney
Elevate your condiment game with this bold and flavorful Dairy-Free Onion Chutney, a delectable blend of sweet, tangy, and spicy notes perfect for complementing any meal. Featuring tender caramelized red onions infused with aromatic spices like cumin, coriander, and curry leaves, this chutney gets its depth from balsamic vinegar, tamarind paste, and brown sugar for a luscious balance of flavors. Completely dairy-free and easy to prepare, this recipe is ideal for vegans and anyone seeking a wholesome addition to their pantry. Simmered to perfection in just under an hour, this versatile chutney pairs beautifully with grilled meats, sandwiches, or plant-based dishes, making it a must-have for your next culinary creation. Store it in jars to enjoy for up to two weeks—the perfect way to add a burst of flavor to everyday meals!
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Recipe Information
Ingredients
- 4 large red onions
- 2 tablespoons vegetable oil
- 1 inch piece fresh ginger
- 3 garlic cloves
- 1 teaspoon mustard seeds
- 8 curry leaves
- 1 teaspoon red chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon tamarind paste
- 0.25 cup water
Instructions
Peel and slice the onions thinly. Peel and finely chop the ginger and garlic cloves.
Heat the vegetable oil in a large pan over medium heat.
Add mustard seeds to the pan. Once they start to pop, add the curry leaves, ginger, and garlic. Sauté for 1-2 minutes until fragrant.
Add the sliced onions to the pan. Cook on medium heat for about 15 minutes, stirring occasionally, until the onions become soft and translucent.
Incorporate the red chili powder, ground cumin, ground coriander, turmeric powder, and salt. Mix well to coat the onions.
Add the brown sugar to the onion mixture and stir until it starts to melt and caramelize.
Add balsamic vinegar, tamarind paste, and water to the pan. Stir well to combine.
Lower the heat and let the mixture simmer for about 25-30 minutes, stirring occasionally, until it thickens to a chutney consistency.
Taste and adjust seasoning if needed. Remove from heat and let it cool.
Once cooled, transfer the chutney to sterilized jars and store in the refrigerator for up to two weeks. Serve as a condiment with your favorite dishes.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 64.0 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 577 mg | 44% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2189 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
