Tangy onion chutney

Tangy onion chutney

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(24 ratings)

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Cooking time

Prep: 20 mins Cook: 25 mins Ready in 45 minutes

Skill level

Easy

Servings

Makes about 850ml/1½pts

This sticky, rich chutney will enhance any salad - or try serving it with warm goat's cheese on toast

Nutrition and extra info

Nutrition info

Nutrition per rounded tbsp

kcalories
24
protein
1g
carbs
5g
fat
1g
saturates
0g
fibre
1g
sugar
3g
salt
0.01g

Ingredients

  • 8 red onions, sliced
  • 100g caster sugar
  • 100ml red wine vinegar
  • 100ml red wine
  • dash grenadine syrup

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Method

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.

Recipe from Good Food magazine, October 2005

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Comments

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hotspot's picture
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Just made this and found it very easy as I always have grenadine in my cocktail cupboard it was a way of using some of it up, very impressed with ease of this chuntey and will be making a few jars to give as pressies

musedudette's picture

im not sure if the grenadine is intended to produce colour or flavour to this chutney, as it does both to cocktails. so if anyone doesnt have any id use a little honey for flavour and red food colouring for colour.

240895sg's picture

I love this recipe, it tastes lovely with crackers and cheese.

You can also wash an old jar out, put it in the oven wet, with the lid next to the jar, on the lowest heat for 5 mins. Then take it out and put your chutney in there and put the lid on. After a while it will reseal and the button which pops out when a jar is open will go back in. Therefore the chutney lasts for longer and it looks better when you give it away as a chirstmas present :)

oscardog's picture

Can someone please tell me how long this chutney can be stored for. It sounds delicious.

rockchick63's picture

this sounds lovely but is there anything i can use instead of grenadine syrup ( its not somethin i keep in my cupboard as a rule) would be grateful for any suggestions, thanks

finder's picture

I'm going to give this a go this week

On the keeping front it is irritating that it doesn't state but I'd think it was around 4-8 weeks maturing and would keep for a year if you put the jars, have a waxed paper on top (to protect from the metal lid/vinegar interaction) and seal when they are hot.

With the wax paper if anyone is wondering where to get some save your pennies and use the bags that cereal is found in.

silvermodak's picture

I would like to make for Christmas presents but would like to know how long it keeps.

victoriacorby's picture
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Absolutely delicious and very easy to make.

babymame's picture
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i have just made this not sure if its turned out right.

cracker4marley's picture

Does this chutney have to rest before eating? I would really like to make it to go with the Christmas cheeses but feel that I may have left it way too late if it has to have that special month to enhance the taste.

nicster83's picture

Going to try this for Christmas pressies so hope it's as good as everyone says!
In answer to What Grenadine syrup is - rather than find it in your store cupboard you're more likely to find it in a cocktail cabinet! You'll find it in the supermarket with the liqueurs etc. It's a red sugary syrup used in a lot of cocktails and it's really cheap.

banba74's picture

I really want to try this but am put off by the fact that it is an incomplete recipe as it does not state how long it keeps.

amyg1987's picture
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absolutely gorgeous, tastes lovely with goats cheese on crackers.
Will be making a few jars for christmas!

nursebooby14's picture

I use normal onions, brown sugar and balsamic vinegar and add chopped apple and sultanas...house stinks for a few hours after lol :o) Worth it though it's lovely and I add it to my gravy for a nice tang!

nursebooby14's picture

I use normal onions, brown sugar and balsamic vinegar and add chopped apple and sultanas...house stinks for a few hours after lol :o) Worth it though it's lovely and I add it to my gravy for a nice tang!

nursebooby14's picture

I use normal oinions, brown sugar and balsamic vinegar and add chopped apple and sultanas...house stinks for a few hours after lol :o) Worth it though it's lovely and I add it to my gravy for a nice tang!

danandkelbram7's picture
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Tasted fabulous straight after cooking. Can only imagine it will taste even better after a few weeks. As with most chutney recipes, totally disregard any timings and just cook it until the consistency is right.

missgarlic's picture

I used 4 large shop bought onions for this recipe and found this was just the right amount. I agree with Raffie - I cooked this recipe and it took a lot longer than 10 minutes for it to turn sticky. But apart from that the chutney is lovely!

ruthlking's picture

Per Janice's comment: 8 red onions doesn't mean anything when you grow them yourself! Mine range from MASSIVE to teeny weeny, so I'm going to have to work out what you mean by 8! I shall definitely omit the grenadine syrup... I've never even heard of it and I wonder how many people actually have this in their storecupboard?

raffie's picture
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Took a lot longer than 10 mins to get to the stage where it was sticky but I find this happens often with chutney recipes. I think it is down to the pan I use. Once it was done it tasted great!

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