About this recipe: 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.
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.
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