19th Century Onion BBQ Chutney

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: About 2 cups
Intensity: Medium (requires slow cooking and occasional stirring)
Storage: Lasts up to 3 weeks refrigerated or 6 months canned

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Description

This rich, tangy, and slightly sweet onion chutney is inspired by 19th-century American barbecue sauces. Slow-cooked caramelized onions blend with vinegar, molasses, and spices for a bold condiment perfect for grilled meats, sandwiches, or cheese platters.

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Ingredients

• 4 large yellow onions, thinly sliced (about 4 cups)

• 2 tbsp unsalted butter or lard (traditional fat)

• 1/2 cup apple cider vinegar

• 1/4 cup molasses (or dark brown sugar for a sweeter version)

• 1/4 cup water

• 2 tbsp Worcestershire sauce (or 1 tbsp soy sauce for a historical substitute)

• 1 tsp mustard powder

• 1/2 tsp ground allspice

• 1/2 tsp ground cloves

• 1/2 tsp black pepper

• 1/4 tsp cayenne pepper (optional, for heat)

• 1 tsp salt

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Instructions

1. Caramelize the Onions

• In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.

• Add the sliced onions and cook, stirring occasionally, for about 20 minutes until they soften and turn golden brown.

2. Add Liquids & Spices

• Pour in the apple cider vinegar, molasses, water, and Worcestershire sauce. Stir well.

• Add mustard powder, allspice, cloves, black pepper, cayenne (if using), and salt.

• Reduce heat to low and simmer uncovered for 40-50 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency.

3. Adjust & Store

• Taste and adjust seasoning—add more salt or vinegar if needed.

• For a smoother texture, blend lightly with an immersion blender (optional).

• Let cool before transferring to sterilized jars.

Storage & Shelf Life

• Refrigerated: Up to 3 weeks in an airtight container.

• Canned: Process in a water bath for 10 minutes for shelf-stable storage (lasts 6 months).

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Nutritional Information (Per 2 Tbsp Serving)

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Serving Suggestions

• Spread on grilled pork chops, burgers, or sausages.

• Pair with aged cheddar or charcuterie boards.

• Use as a glaze for roasted vegetables.

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Historical Notes

This recipe is inspired by early American barbecue traditions, where slow-cooked onions and vinegar-based sauces were common. Molasses was a key sweetener before refined sugar became widely available.