Tangy onion chutney

Tangy onion chutney

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(28 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
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  • 8 red onions, 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.

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Comments, questions and tips

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13th Oct, 2011
How long can keep this chutney keep without opening?
4th Oct, 2011
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!
17th Sep, 2011
very simple and tasty!
6th Mar, 2011
This chutney was so easy to make ,like other people have said i didnt have the grenadine syrup either..it tastes great though :-)
24th Jan, 2011
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
21st Dec, 2010
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.
24th Nov, 2010
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 :)
24th Nov, 2010
Can someone please tell me how long this chutney can be stored for. It sounds delicious.
18th Nov, 2010
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
12th Oct, 2010
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.


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