Usually onion is added to some chutney varieties to bring in a sweet aroma. It is one wonderful ingredient which can also balance the tang and heat in any dish. If you have never made an onion chutney before and wondering how it would taste then do try this. I am sure you will love it. Frying the onions well bring in a sweet aroma to the chutney.
Mint Coriander Chutney from Veg Recipes of India 17. Indian Chicken and Almond Soup from Buttoni’s Low Carb Recipes 18. Bengali Spicy Egg Curry from My Diverse Kitchen 19. Indian Spiced Shrimp with Garlic and Cilantro Yogurt Sauce from My Fancy Pantry 20. Whole Roasted Tandoori Cauliflower with Mint Chutney from My New Roots 21.
I would advise against it because the sugar in this could cause the chutney to stick to the bottom and give you a burn message. You can, of course, use the slow cook function of your instant pot. In that case, remember that LOW = Keep warm, Medium= cook on low heat, and HIGH = cook on high heat.
This is accentuated by adding a couple of spoons of erythritol sweetener and a similar amount of cider vinegar, to give you a sweet and sour flavour to the chutney. Finish with a good amount of salt and pepper.