Barbecued Red Onion Chutney

Name: Barbecued Red Onion Chutney
Total time: 2 h 25 min
Yield: About 2 cups
Ingredients: 3 large red onions, peeled and cut into half-inch circles; Vegetable oil for coating; 1 tablespoon plus 1/2 cup brown sugar; 1 tablespoon chile powder; 1 tablespoon cumin powder; 1 tablespoon curry powder; 2 tablespoons extra-virgin olive oil; 1/2 cup cider vinegar

By John Willoughby and Chris Schlesinger

Updated June 23, 2023

Barbecued Red Onion Chutney — Jessica Emily Marx for The New York Times

Total Time: 55 minutes to 1½ hours
Rating: 5(34)
Comments: Read comments

You'll need a medium-hot charcoal fire for this recipe. So either start cooking when the main dish comes off the fire or, if making this dish separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Serve this smoky chutney alongside pork or beef.

Featured in: Make the Most of the Grill’s Heat

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:About 2 cups

3large red onions, peeled and cut into half-inch circles
Vegetable oil for coating
1tablespoon plus ½ cup brown sugar
1tablespoon chile powder
1tablespoon cumin powder
1tablespoon curry powder
2tablespoons extra-virgin olive oil
½cup cider vinegar

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Coat onions lightly with oil. Mix together 1 tablespoon each brown sugar, chile powder, cumin and curry powder and rub onion circles all over with the mixture. (If you have metal skewers, thread two onion circles horizontally onto each skewer first, then coat with oil and seasoning.)
Step 2
Place onions on grill over coals and cook until cut sides are golden brown streaked with black, 3 to 4 minutes per side. Move to side or back of grill where temperature is low and cook, flipping once or twice, until onions are soft enough to yield easily when squeezed with tongs, at least 15 and up to 40 minutes, removing smaller onions from grill as they become cooked to this stage. Remove from grill and, if not using immediately, refrigerate, covered, until ready to use.
Step 3
To make chutney, roughly chop onions. Heat olive oil in large sauté pan over medium heat until shimmering. Add onions and cook until very soft, about 5 to 10 minutes. Add remaining ½ cup brown sugar and the cider vinegar, bring to a simmer and cook 10 minutes, until slightly thickened. This chutney keeps, covered and refrigerated, about 1 week.