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    You are in: Home / Low-cholesterol / Killer Onion Chutney Recipe
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    Killer Onion Chutney

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Lennie's Note:

    Not everyone will like this, but those who do typically love it. It's great in a sandwich. It's also an easy chutney to make.

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    Units: US | Metric


    1. 1
      Combine all ingredients in a large, heavy saucepan.
    2. 2
      Over medium heat, bring to a boil-- stirring often.
    3. 3
      Once it comes to a full boil, remove from heat and pack into hot, sterilized one-cup canning jars.
    4. 4
      Seal with prepared lids (If you wish to process this, do so in a boiling water bath for 10 minutes).

    Browse Our Top Chutneys Recipes

    Ratings & Reviews:

    • on October 02, 2007


      I can't see why every shouldn't like this. I made two thirds of the quantity given here. As I dislike the texture of whole spices in preserves, I coarsely ground the cumin and mustard. Also instead of the red pepper flakes, I used a whole red chilli, finely chopped. As it turned out, it was ferociously hot and remained hot even though I removed many of the chilli pieces as the mixture was cooking but the chutney is so flavoursome that a little goes a long way spread on bread or crackers. Lastly, I added four cloves of garlic, finely chopped. I did need a little more sugar than indicated in the recipe but that was probably owing to the taste of my onions. The use of lemon juice instead of vinegar made me hesitate initially but the result was splendid, the lemon being pleasantly tangy unlike vinegar. One criticism I do have is of the instructions as I think the chutney should be cooked for a lot longer in order to achieve the right consistency. After bringing it to boil, I lowered the heat and cooked it for about an hour until it had thickened. However this doesn't detract from the excellence of the result, which tasted delicious whatever use I made of it.

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    • on September 23, 2014

      Bottled lemon juice is used to standardize acidity. Fresh lemon juice can vary in acidity and is NOT recommended for use in home canning. National Center for Home Food Preservation<br/>October 2010

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    • on August 30, 2007


      I have been making this recipe for a long time and it is always killer. Once I accidentally added chili powder and that was good too. This is an easy-to-make recipe and is great with hot dogs and awesome in a bowl of beans.

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    Nutritional Facts for Killer Onion Chutney

    Serving Size: 1 (1155 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 171.3
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 611.8 mg
    Total Carbohydrate 41.6 g
    Dietary Fiber 3.9 g
    Sugars 24.4 g
    Protein 2.8 g

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