Claire's Red Onion Chutney

Every good recipe has a story, and this one starts at — of all places — Aldi.

Claire Click is one of my longest, dearest friends. We met back when we both worked at Quincy Medical Group, and we've kept in touch ever since. Claire has this caring energy and an open mind you can feel the moment you talk to her. Today, she serves us as Boki’s virtual assistant. When I was in the throes of taking over the catering business completely, she reached out with encouraging messages, and it made it easy to confide in her for business help and consulting. She helped me get set up taking orders online, and my world has been changed ever since. That's Claire– she sees what you need before you know to ask, and I am grateful to have her in my corner of the world!

So when she showed up with a jar of seasonal red onion chutney from Aldi and issued a challenge, "Have you ever made this?” she asked.

Staring at the jar, I had never heard of such a thing, but it made me think of onion jam.

“Do you think you could try recreating this?" her curiosity beaming.

I smile, “Challenge accepted.”

Once I gave it a shot, it was great. It took a while to tweak this recipe to what it is today, and I think Claire agrees the homemade version ROCKS.

Ingredients to Gather

• 6–8 red onions, chopped

• 1 cup brown sugar

• ⅔ cup red wine vinegar

• ⅔ cup balsamic vinegar

• 3 bay leaves

• 1 tablespoon mustard seeds (optional)

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 teaspoon salt

• 1 teaspoon paprika

• 1 teaspoon red chili or crushed red pepper (optional)

Let’s Make It!

Heat the olive oil in a large skillet over medium heat. Add the chopped onions, garlic, and salt. Cook for about 5 minutes, then reduce the heat to low.

Continue cooking over low heat, stirring frequently, for another 15–20 minutes, until the onions are caramelized.

Once caramelized, stir in the brown sugar, both vinegars, mustard seeds, paprika, bay leaves, and red pepper (if using).

Some serving inspiration for this delicious chutney!

Increase the heat to medium-low and let it come to a gentle simmer. Cook for about 30 minutes, stirring frequently and watching carefully so it doesn't burn, until the chutney has reduced.

Let the mixture cool slightly, then transfer it to glass jars. Be sure the chutney cools completely before securing the lids.

Yields about 2¼ – 3 cups

Ways to Enjoy It

This chutney is wonderful on a cheese board, spooned over grilled chicken or pork, or added to a sandwich that needs a little something special. One of my favorite ways to eat this chutney is on top of a cracker with a small amount of whipped cream cheese spread. This makes a lovely homemade gift, just attach a note, and you've got a wonderful present anyone would happily receive. This chutney will last for weeks in the fridge.

Thank you, Claire, for the challenge — and for everything you've done for us here at Boki’s Kitchen. This one's named after you! Check out Claire’s work here. She wears many hats, and she loves helping small women-owned businesses flourish.

We would love to hear from you! Have you ever tried red onion chutney? We hope you’ll try Claire’s Chutney, and let us know what you think!

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Claire's Red Onion Chutney

Yield 48 tablespoons, 2 1/4 - 3 cups

Author Niki Nichols

Prep time

10 Min

Cook time

50 Min

Total time

1 Hour

A rich, sweet-and-tangy red onion chutney made with caramelized onions, brown sugar, and balsamic vinegar. Perfect for cheese boards, sandwiches, and gifts!

Cook modePrevent screen from turning off

Ingredients

Ingredients to Gather

• 6–8 red onions, chopped
• 1 cup brown sugar
• ⅔ cup red wine vinegar
• ⅔ cup balsamic vinegar
• 3 bay leaves
• 1 tablespoon mustard seeds (optional)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon red chili or crushed red pepper (optional)

Instructions

Let's Make It!

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onions, garlic, and salt. Cook for about 5 minutes, then reduce the heat to low.
2. Continue cooking over low heat, stirring frequently, for another 15–20 minutes, until the onions are caramelized.
3. Once caramelized, stir in the brown sugar, both vinegars, mustard seeds, paprika, bay leaves, and red pepper (if using).
4. Increase the heat to medium-low and let it come to a gentle simmer. Cook for about 30 minutes, stirring frequently and watching carefully so it doesn't burn, until the chutney has reduced.
5. Let the mixture cool slightly, then transfer it to glass jars. Be sure the chutney cools completely before securing the lids.

Nutrition Facts

Calories

34

Fat

1 g

Sat. Fat

0 g

Carbs

7 g

Fiber

0 g

Net carbs

6 g

Sugar

6 g

Protein

0 g

Sodium

52 mg

Cholesterol

0 mg

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