Tangy onion chutney

Tangy onion chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(24 ratings)

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


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
Save to My Good Food
Please sign in or register to save recipes.


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


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (45)

CharlotteSometimes's picture

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's picture

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's picture

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's picture

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's picture

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's picture

Very good! quick, easy and tasty. Did without grenadine as didn't have any, tasted good. Will def be making again.

stelyd's picture

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's picture

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's picture

also took longer than 10 mins to complete, but worth the wait. Didn't bother with the grenadine since I didn't have any.

laura281285's picture

kirstygxxx did it taste any different with the syrup? made it last year without, very lovely. Just wondering if i should buy some to add this year x

nickyb1973's picture

I use balsamic syrup in place of the grenadine and it is absolutely delicious. Also, I have made this with all sorts of sugar, i.e. light brown soft, muscovado, granulated etc. All achieve the same end result. A very sticky tangy chutney. Can be eaten as soon as cooled and will keep for ages in a sealed glass jar, just like any other pickled goods.

suewhite6566's picture

This recipe is perfect. I can use it within a week if I need to but the longer it's in the jar in the fridge, the better it tastes. It's so easy and really versatile. I use it in baking and in snacks. Absolutely delicious

jarrestr's picture

Have made this very often and it is tasty and easy to make. Wish, as I so often do, that the ingredients list was a little bit more accurate. 8 red onions is not very helpful. That aside, it has up until now worked.Sometimes producing more than one jar and sometomes less.

jarrestr's picture

Agree. Tastes really good but I never know how much it will make.

lizabennet's picture

Gloriousfood, how much balsamic vinegar did you use instead of sugar and red wine vinegar?

kirstygxxx's picture

I made this recipe last year and it has now became a much loved recipe throughout the family. I have been making it without the grenadine, but have recently bought some as it is so cheap to buy, so lets hope it is more yummier than it already it! I also find that it requires more than 10 minutes to go sticky but I think everyone pans will vary on the time.

sioned142's picture

How long can keep this chutney keep without opening?

sami_anne's picture

Dont think i quite got the onion sizes correct as it is a little sweet, but i am just going to get some more cook them off and add it to the jar i have of it. but its really nice with some stilon and cracker!

nhogarth's picture

very simple and tasty!

lindyloo2011's picture

This chutney was so easy to make ,like other people have said i didnt have the grenadine syrup either..it tastes great though :-)


Questions (2)

sbrown25's picture

How long does this chutney keep?

goodfoodteam's picture

This should keep for 3 months in a cool place, but store in the fridge once open.

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…