If there’s one thing you should know about me, it’s that I LOVE condiments—I always ask for extra on the side, and when it comes to this Onion Chutney, I ask for triple! Chutney comes in all kinds of forms and is often a flavorful blend of fruits or vegetables, spices, and something tangy or sweet, like vinegar and sugar, to balance it out. With its Indian roots, this chutney is packed with bold and vibrant flavors. The recipe I’m sharing here is for a no-cook onion chutney, and it really couldn’t be any easier to make. I love pairing it with samosas or curry, but it’s also a super budget-friendly way to liven up any leftovers in your fridge.
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Easy Recipe for Onion Chutney
Onion chutney has deep roots in Indian cuisine, and it can be made in all kinds of ways depending on the region and who you ask. Some are cooked down low and slow for a caramelized depth (similar to our mango pineapple chutney) or served raw and punchy, like this version. What I’m sharing here isn’t a traditional family recipe but more in line with the restaurant-style chutneys you might get with papad (also called papadam or poppadom) at an Indian restaurant. It’s the perfect balance of sweet and tangy, and it’s surprisingly cheap, easy, and unique to make. Trust me, after one taste, you’ll be coming back for seconds!
Onion Chutney Recipe
Servings 12 (heaping 1 Tbsp each)Ingredients
- 1 yellow onion (diced, (1.5 cups, 8oz, 165g) $0.74*)
- 1 Tbsp ketchup ($0.03)
- 2 Tbsp apple cider vinegar ($0.08)
- 2 Tbsp brown sugar ($0.07)
- ¼ tsp ground cinnamon ($0.02)
- ¼ tsp ground cumin ($0.02)
- ⅛ tsp salt ($0.01)
- ⅛ tsp black pepper (freshly cracked, $0.02)
Instructions
- Gather and prepare all ingredients.
- In a medium bowl, add all ingredients. Stir to combine.
- You can eat right away or refrigerate.
See how we calculate recipe costs here.
Equipment
- Medium Bowl
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Onion Chutney step-by-step photos
Gather and prepare all of your ingredients.
Combine in a bowl: Add 1 diced yellow onion, 1 Tbsp ketchup, 2 Tbsp apple cider vinegar, 2 Tbsp brown sugar, ¼ tsp ground cinnamon, ¼ tsp ground cumin, ⅛ tsp salt, and ⅛ tsp black pepper to a medium-sized bowl.
Stir to combine all the ingredients evenly. You can either serve it right away or refrigerate it for later (cold onion chutney is DELICIOUS).
Variations & Substitutions
- As I mentioned in the recipe card, if you don’t love the bite of raw onions, you can soak them in a bowl of cold water for 5–10 minutes. This “shocks” the onions and helps mellow out their sharpness without losing their flavor.
- You can also cook the onions first if preferred. However, this will reduce the total yield significantly, so you’ll need to double the recipe if you want more servings. Add the diced onions to a skillet on the stove with a little oil and sauté them until they’re done to your liking. If you have the time, you could also caramelize the onions for a sweeter, more jammy flavor (see our caramelized onions recipe to learn how to do this!) Then, just mix the cooked onions with the other ingredients and serve.
- Don’t have apple cider vinegar? You can use any vinegar you have, but it’ll change the overall taste of these spiced onions.
- Try adding other warm spices! I think dried ginger, cardamom, and allspice would be complementary. Have fun with it!
Serving Suggestions
I originally made this raw onion chutney to go with my easy puff pastry samosas, and it ended up stealing the show. The sharpness of the onions, the hit of acidity, and that touch of sweetness go perfectly with the flaky samosas. But I also love serving this chutney with butter chicken and rice or curried chickpeas for a veggie option. It’s also delicious piled onto homemade naan, tucked into a wrap, served with pakora, or on top of cumin rice as a super flavorful midweek side dish.
Storage Instructions
Homemade onion chutney can be served straight away or stored in the fridge for up to 2-3 days in an airtight container. Just note the onions will get softer and lose their freshness the longer they are stored. Give everything a good mix before serving!
