Smoked Onion Chutney

A savory addition to almost any meal, this onion chutney gets its flavor from Dickey’s Original Barbecue Sauce and from spending 90 minutes in the smoker. The result is a chutney that can be served as a tasty relish for so many foods, from cheese platters to burgers.

  • Prep Time

    10 Minutes
  • Marinate Time

  • Cook Time

    2 Hours
  • Serves

    Makes 2 Pints
  • Pellets

  • Measurement
  • Ingredient
  • Note


  • 3 Lbs.
  • Yellow Onions, Julienned 1/4 inch
  • 3 Tablespoons
  • Olive Oil
  • 1/4 Cup
  • Apple Cider Vinegar
  • 3 Tablespoons
  • Whole Grain Mustard
  • 2 Teaspoons
  • Fresh Thyme (optional), chopped


  1. Peel and julienne onions.
  2. Preheat smoker to 225°F
  3. Heat a large sauce pan over a medium high flame. Add oil and heat until shimmering.
  4. Add onions and saute for 8-10 minutes until onions begin to lightly caramelize on edges.
  5. Add all remaining ingredients to the pan and cook until liquid has evaporated (4-5 minutes).  Continue to stir so sugars from Original Dickey’s Barbecue Sauce do not burn on the bottom of the pan.
  6. Remove onions from pan and place on a sheet tray.  Place tray in the smoker and smoke onions for 90 minutes.  Remove from the smoker.

Recipe Categories: Cooking Method, Dips, Meal Type, Meat/Protein, Smoke, Vegetables