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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24th Mar, 2013
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.
28th Feb, 2013
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.
12th Feb, 2013
also took longer than 10 mins to complete, but worth the wait. Didn't bother with the grenadine since I didn't have any.
25th Nov, 2012
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
13th Oct, 2012
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.
24th Sep, 2012
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
11th Jul, 2012
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.
12th Jul, 2014
Agree. Tastes really good but I never know how much it will make.
25th Nov, 2011
Gloriousfood, how much balsamic vinegar did you use instead of sugar and red wine vinegar?
20th Nov, 2011
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.


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