We turn onions into gold with this chutney. Layers of slowly built flavor; a sweet and spicy umami taste that you won’t be able to resist.

Any seasoned cook will tell you the magic that a medium slow flame will do to onions. Slowly browning them till science takes over – caramelization turns the natural sugar present in onions into new, simpler sugar molecules and the Maillard reaction ensures that layers upon layers of flavor and aroma are built up. You don’t need to know the science to know that the result is a mellow, melting, soft hot mess! Pungent raw onions have turned into sweet, brown gold.

Ammiji’s recipe for her classic Onion Chutney takes that sweet, brown gold, adds more layers of flavor to it with garlic and ginger, and then even more with curry leaves, resulting in a condiment that’s too complex to describe, but is one of the best things you’ll ever scoop out of a jar. The natural sweetness of caramelized onions is magnified by the addition of organic jaggery, and then balanced by the tanginess of amchur, anardana and tamarind. So much goodness in one little jar – you have to taste it to believe it!

Ammiji’s Caramelized Onion Chutney is as desi as it comes – so it’ll go with any of your regular meals. But it’s also versatile, so there’s ample room to get inventive with it. Layer your burgers and sandwiches with it for a seriously good umami kick. Add it to your cheeseboard (pair it with cheddar and you’ll be in heaven!), add it to a marinade instead of barbeque sauce, stir it into a stir-fry, or just eat it plain. The sky is literally the limit when it comes to this gorgeous chutney. One of our favorites here at Ammiji’s kitchen, as you can undoubtedly tell. :)

Ingredients: Onion, Garlic, Ginger, Jaggery, Dry Mango Powder, Pomegranate seeds, Tamarind, Curry Leaves

Weight: 175 gms, Good for: 6 months, Keep Refrigerated. (This chutney contains no preservatives.) Always use a clean, dry spoon while scooping out Ammiji’s legendary chutneys!