Hot Onion Chutney

Hot onion chutney is the kind of small-batch condiment that makes a cheese board interesting and a curry sing. Sweet Vidalia onions get the spotlight here, with their natural sugar standing up to a serious wallop of heat from chili, red pepper flakes, and hot sauce.

Whole cumin and mustard seeds are doing real work too. They release their oils as the chutney heats, perfuming everything with a warm, slightly nutty backbone that makes this taste like an actual Indian-style chutney instead of just sweet pepper relish.

The shortcut here is the brief boil. Most chutneys cook down for an hour, but this one comes together fast and goes straight into hot sterilized jars while still bubbling. Serve with grilled meats, sharp cheddar, papadum, or stirred into mayo for a sandwich spread.

Pro Tips

• Use truly sweet Vidalias if you can find them. Cooking-onions work but lack the sugar that balances the heat in this chutney.
• Sterilize jars by boiling them for 10 minutes, and pack them while still hot. The heat seal is what gives you a long shelf life on the pantry shelf.
• Toast the cumin and mustard seeds in a dry pan for 30 seconds before adding the rest of the ingredients. The flavor jumps to another level.
• Let the jars cure for at least two weeks before opening. The flavors marry and mellow into something far better than day one.

Variations

• Add a half cup of golden raisins or chopped dates for a sweeter, more traditional Indian-style chutney.
• Stir in a thumb of grated fresh ginger with the spices for an extra warming kick.
• Use shallots in place of half the onions for a more delicate, sophisticated chutney.