Tangy onion chutney

Red onion chutney

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(30 ratings)

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


Makes about 850ml/1½pts

This rich red onion chutney is easy to make and 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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10th Sep, 2017
FYI - just to clarify for previous posts...anything that has been sealed in an airtight container, ie. jam, chutney etc will last pretty much indefinately un-opened of course. Once opened use within a coupe of weeks (if it lasts that long!) Looks like a great recipe, can't wait to try...
27th Jun, 2017
My daughter is allergic to wine products. I use Balsamic Vinegar and Pomegranate Juice. Works just as well. Not sure how I get away with the Balsamic because I know it has a wine base but it seems to work. Also bottle of POM costs less than wine in Canada.
8th Jun, 2017
I used half red and half white onions (because that's what I had in stock), and the result is lovely.
22nd Dec, 2016
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.
4th Dec, 2014
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
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!
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.
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.
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.
27th Jul, 2013
Very good! quick, easy and tasty. Did without grenadine as didn't have any, tasted good. Will def be making again.


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