Alex's caramelized onion chutney

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 /4 cup
Author Connie Veneracion


  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1 teaspoon dried rosemary
  • pinch of rock salt
  • 1 tablespoon white sugar
  • 1 and 1/2 tablespoon brown sugar
  • 1 small cinnamon stick
  • 1 bay leaf
  • 2 tablespoons rice wine
  • 2 tablespoons vinegar
  • 1/4 teaspoon chili powder
  • a drizzle of balsamic vinegar


  • Heat the butter. Add the onion, rosemary, salt, sugars, cinnamon stick and bay leaf and cook over medium meat for about a minute. Cover the pan, set the heat to low and cook for about 10 minutes until the onion pieces are very soft. Stir once in a while.
  • Stir in the rice wine and vinegar. Cover the pan once more. When the mixture is simmering, you can press the onion bits with the back of a spoon against the pan to help liquefy them. Simmer for five minutes.
  • Add the chili powder and balsamic. Stir. Turn off the heat. Cool the chutney. Fish out the cinnamon stick and bay leaf before serving.
  • If you want a smooth chutney, you can pulse it in the blender after it has cooled.