autumn, condiment, recipe, summer, vegetable

Onion Chutney

I hope everyone is enjoying the holiday season! I’ve been taking it easy chez maman et papa in Ontario and relishing the finer things (like having someone else take care of the cooking). I don’t know about you, but when I’m visiting my parents I become a lazy clout. But at least I bring delicious treats like this wonderful onion chutney!

If you haven’t had enough decadence this past week, I highly recommend this savory onion chutney which makes for both a wonderful host gift and a heavenly condiment for cheese plates and cured meats. The mild molasses flavour peeks through and adds a touch of earthy sweetness, and the slight acidity is great for cutting through a fattier dish like tourtiere or a pork roast.

If you haven’t planned your NYE dinner yet, or if you’re visiting someone else’s home during the holidays, this makes for a delicious and well-appreciated treat. Bon appetit, and cheers to 2016!

Onion Chutney


  • 3 tbsp oil
  • 6 cups sliced onions
  • 2 garlic cloves, sliced
  • 1/3 cup red wine vinegar
  • 1/4 cup molasses
  • 1/4 cup grainy mustard
  • 1 tsp salt
  • 1 tbsp cayenne pepper
  • 1 tbsp smoked paprika


  1. Heat the oil in a large pot and add the sliced onions. Sautee over medium-low heat and add the rest of the ingredients except the smoked paprika. Cook on low for about 30 minutes or until the onions are thoroughly soft and the spices have had a chance to meld. Remove from heat and add in the smoked paprika.
  2. Meanwhile, prepare your canning jars using your preferred method. Seal the jars, et voila!

Fills eight 250mL jars
Note: If you don’t want to seal your jars, be sure to to let the recipients know they should be consumed within two weeks (and kept in the fridge).