Onion and sultana chutney

    2 hours 20 min

    This onion chutney with sultanas goes well with meats and cheeses. I always make lots of this chutney in the summer to give as Christmas gifts.

    23 people made this

    Makes: 5 small jars, 150 ml each

    • 1kg red onions, sliced thinly
    • 150g sultanas, rinsed
    • 800g sugar
    • 2 bay leaves
    • 1/2 cinnamon stick, broken into 3-4 pieces
    • 6 whole cloves
    • 1/2 teaspoon salt
    • 250ml dry white wine
    • 200ml white wine vinegar
    • 8 tablespoons pine nuts

    Prep:20min  ›  Cook:1hr  ›  Extra time:1hr resting  ›  Ready in:2hr20min 

    1. Put the sliced onions, sultanas, sugar, bay leaves, spices and salt in a stainless steel pot. Mix and let it sit for an hour.
    2. After the hour, heat the pot and add the wine and vinegar. Bring it to the boil, add the pine nuts and then lower the heat and cook for an hour or until the chutney is thickened.
    3. While the chutney is cooking, prepare the jars. Wash them and keep them warm. Lay a tea towel on a work surface, and place the warm jars on top. Pour the hot chutney into the jars, filling them to about a centimetre from the top edge. Screw the lids on the jars and wrap each one in a tea towel so that when they are boiling, they don't bump into each other.
    4. Place the jars in a large pot and cover them with hot water. Bring the water to the boil and boil for 15 minutes. Carefully take the jars out of the pot and let them cool. Check the tops to make sure they are tightly closed. If the tops are slightly bent inwards, they are sealed tightly. Allow to cool and store in a cool, dark place.

    Ready test

    To check if the chutney is ready, try this test: Chill a plate in the freezer. Place a small drop of chutney on a cold plate and let it cool for a few seconds. Tip the plate - if the chutney is ready, it will slide slowly down the plate. If not, you will need to cook it longer.

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    Reviews & ratings
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    Reviews in English (4)


    This chutney tasted delicious - but ...you have to simmer it without a lid on the pot! I had put a lid on the pot to save spillage on my hob, so it just wasn't thickening! Once I had realised my mistake it thickened up pretty quickly. It was easy to do and will be wonderful with cold meats at Christmas.  -  05 Dec 2012


    I am absolutely delighted with this recipe! The chutney is quite delicious! It took longer to cook than the hour stated but the end result is superb.  -  20 Dec 2012


    This is a unique and lovely chutney. I will add this to my canning recipes for the future. Thanks for sharing!  -  05 Oct 2012