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.
12 people made this
175ml pomegranate molasses
170ml red wine vinegar
1 teaspoon salt
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
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.
Pour hot water over the currants and let drain.
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.