Tangy onion chutney
This sticky, rich chutney will enhance any salad - or try serving it with warm goat's cheese on toast
Difficulty and servings
Makes about 850ml/1½pts
Preperation and cooking times
Prep 20 mins
Cook 25 mins
Ready in 45 minutes- Place the onions and sugar in a saucepan, cover and cook over medium heat until soft, about 10 mins. Pour in the red wine vinegar and red wine, then simmer uncovered until the liquid has reduced and the mixture is sticky, about 10 mins more. Add the grenadine syrup and mix well. Leave to cool, then transfer to a sterilised jar and seal.
Per rounded tbsp
24 kcalories, protein 1g, carbohydrate 5g, fat 1 g, saturated fat 0g, fibre 1g, salt 0.01 g
Recipe from Good Food magazine, October 2005.
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http://www.bbcgoodfood.com/recipes/2642/
Difficulty and servings
Makes about 850ml/1½pts
Preperation and cooking times
Prep 20 mins
Cook 25 mins
Ready in 45 minutesIngredients
- 8 red onions , sliced
- 100g caster sugar
- 100ml red wine vinegar
- 100ml red wine
- dash grenadine syrup
Per rounded tbsp
24 kcalories, protein 1g, carbohydrate 5g, fat 1 g, saturated fat 0g, fibre 1g, salt 0.01 g


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24 November 2007
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10 February 2008
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30 April 2008
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