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.
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175ml pomegranate molasses
170ml red wine vinegar
1 teaspoon salt
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.