Tangy onion chutney

Tangy onion chutney

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(25 ratings)

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

Easy

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: per rounded tbsp

  • kcal24
  • fat1g
  • saturates0g
  • carbs5g
  • sugars3g
  • fibre1g
  • protein1g
  • salt0.01g
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Ingredients

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

Method

  1. 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.

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Comments, questions and tips

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JazziGinger
22nd Dec, 2016
5.05
Mmmm just made this for a Christmas hamper and it is lovely! The onions I used were quite small so I got about a jar and a half out of it (finally a use for the mini jars I have in the cupboard, I knew I kept those for a reason!) so I would increase that next time but the taste is delicious and it looks beautiful, the onions look like glass. I can't see myself using grenadine very often so wasn't willing to buy a whole bottle just to use a 'dash'! Left it out and it doesn't feel like anything is missing. So easy to make, highly recommended.
CharlotteSometimes
4th Dec, 2014
5.05
WOW!! Needless to say once cooled went straight into a ham sandwich.....delicious, although may reduce sugar slightly for my next batch. Having reading previous quantity comments/questions thought I should say I used just short of 600g of red onions (6 medium onions). Reducing to a sticky consistency took about 25 minutes on a fairly high heat in a large pan. Also used grenadine after Googling what a dash is in metric...0.62 ml or an 1/8 teaspoon is close enough. This gave me two 227 ml (8 oz) packed to the gunnels jars. Hope this helps
lorryhawk
30th Nov, 2013
Lovely recipe. I used 3 and a half large onions which weighed about 700g, I kept all other measurements the same, didn't add the grenadine syrup, but did add a few small apples which needed using up as they'd gone soft and they disintegrated giving more sweetness. It didn't take very long to cook down, but maybe a bit longer than the time stated in the recipe. It made enough for 2 normal jam jars (450g each I think.) As others have asked, chutney of any kind usually lasts for a long time…years in fact!
stargazermilly
16th Nov, 2013
I used 8 onions (medium-large) and found I needed to use much more sugar, red wine vinegar and red wine than the recipe stated. It also took hours to cook rather than 20 minutes and only a tiny dash (if any) of grenadine is needed. Having said that it did make a delicious, tangy chutney and I would definately make it again.
simonclerehugh
7th Oct, 2013
As other people have commented, what size onions? Using other chutney recipes as a guide, I went for 2kg onions (weighed after peeling) to 500ml vinegar, 500ml "wine" and 500g sugar. From the amount of liquid that needed to be boiled off, I suspect that 2.5 or even 3kg of onions might have been better. As I didn't have any red wine, I used cider, which worked very well; I made 2 batches, one with red onions, red wine vinegar and demerara sugar, and one with white onions, malt vinegar and white sugar. The red version certainly looks nicer, but flavour wise, they seem pretty similar. The only real difference in taste was that the malt vinegar tasted stronger - next time, I will probably use white wine vinegar (or cider vinegar) with white onions. Having said that, if I hadn't had a side by side comparison, I would have said the malt vinegar version was excellent. As I didn't have any grenadine syrup, I left that out.
hellzywellzy
16th Sep, 2013
Wonderful recipe. I'm famous for messing these things up which is a real shame when you're trying! Lovely and easy if this is your first go at making chutney. I also used balsamic as didn't have grenadine. Mine made three jars. One for us and two for Christmas pressies.
katyb75
27th Jul, 2013
Very good! quick, easy and tasty. Did without grenadine as didn't have any, tasted good. Will def be making again.
stelyd
24th Mar, 2013
5.05
This recipe is great without the grenadine syrup! I have made this 3 times now but didn't like the taste with the grenadine syrup. I have also tried this recipe with balsamic vinegar instead of red wine vinegar and brown sugar instead of white sugar. I still used red wine as well. This made a rich caramelised chutney. One addition to the original recipe I also made was a little salt which brought out the flavours more.
justcallmeh
28th Feb, 2013
5.05
Just made this to go with homemade pate. Reduced the ingredients to use 2 onions which has made a small bowl. Replaced the red wine with port. It tastes delicious might not last till my dinner party sat.
smithlm1
12th Feb, 2013
5.05
also took longer than 10 mins to complete, but worth the wait. Didn't bother with the grenadine since I didn't have any.

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sbrown25
12th Dec, 2015
How long does this chutney keep?
goodfoodteam's picture
goodfoodteam
18th Dec, 2015
This should keep for 3 months in a cool place, but store in the fridge once open.
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