Onion chutney

    1 hour 10 min

    This is an onion chutney recipe from a friend of mine from France who is a super cook. Normally, you eat this onion chutney with cold roast meats and pies, but everyone also loves the taste of it simply spread on crackers.

    35 people made this

    Serves: 16 

    • 30g butter
    • 1kg onions
    • 200g currants
    • 2 apples
    • 675ml Beaujolais
    • 175ml pomegranate molasses
    • 170ml red wine vinegar
    • 150g sugar
    • 1 teaspoon salt
    • black pepper

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Melt butter in a large pot. Peel onion and cut into thin slices. Sweat the onions in the butter, but do not brown; stir regularly.
    2. Pour hot water over the currants and let drain.
    3. Finely chop the apples and currants, and simmer with the onions, wine, syrup, vinegar and sugar for about 1 hour over a medium heat, until the excess liquid has boiled off. Cool and pour into jars. Keep refrigerated.

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