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Panch Phoron Caramelized Onion Jam

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Tangy, sweet, zesty, savory, this onion jam has it all! Adding a pleasing texture and taste, the flavorful seeds of Panch Phoron elevate this jam into outer space. It’s a Space Jam! Add it to your cheeseboard accouterments or slap on a piece of toast and top with a sunny side egg. Your friends will be impressed. 
Pro tip: Panch Phoron is a Bengali spice blend that reaches it’s maximum flavor potential when it is tempered in hot oil before being added to a dish, an Indian cooking process called tadka.

Panch Phoron Caramelized Onion Jam 

Yield: ½ cup
Time: 30 mins 


2 tsp canola oil
1 Tbs Spicewalla Panch Phoron
1 large sweet onion, thinly sliced
2 tsp dark brown sugar
2 Tbs dry red wine
1 tsp apple cider vinegar
Kosher Salt, to taste
Spicewalla Black Pepper, Table Grind, to taste


1. Heat oil in a large saucepan over medium-high heat, add Panch Phoron and cook until mustard seeds begin to pop
2. Add onions and stir until they begin to soften. Season with salt and pepper. Turn heat down to medium-low and cook onions, stirring occasionally for 15-20 mins until starting to lightly brown.
3. Add brown sugar, red wine, and vinegar. Bring to a low simmer and cook until the liquids have reduced and the mixture is jammy. Remove from heat. Taste and adjust salt if needed.
4. Cool completely and store in the fridge in an airtight container.

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