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Onion chutney with raisins and red wine recipe

Onion chutney with raisins and red wine recipe

  • Recipes
  • Dish type
  • Preserves
  • Chutney

This is a delicious chutney to serve with cheese, pâté or alongside your favourite roast. The onions are stewed in red wine for several hours, for a taste like no other!

29 people made this

IngredientsServes: 12

  • 3 tablespoons vegetable oil
  • 450g red onions
  • 500ml red wine
  • 160g brown sugar
  • 1 handful of raisins

MethodPrep:15min ›Cook:2hr ›Ready in:2hr15min

  1. Heat the oil over medium heat and saute the onions, stirring frequently so they cook evenly. Once the onions are translucent and tender, add the wine. Add the sugar and stir. Cover and simmer for 2 to 3 hours, stirring occasionally, until all the liquid has evaporrated.
  2. Add raisins, salt and pepper. Stir well and spoon into jars. Seal to keep several months at room temperature, and then once opened refrigerate and use within two weeks.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

This chutney, or confit, is absolutely delicious. I added a little less sugar and put in a tablesppon or so of honey instead and also added a couple of tablespoons of balsamic vinegar towards the end. I also added the raisins about 2/3 of the way into the cooking. It was beyond delicious. Am making it now for the third time. It is great with chicken or whatever you want. One friend of mine just ate it straight out of the jar. It's quite easy to make and well worth the time. You won't be disappointed. Thanks for the great recipe!-05 Oct 2013

Recipe: Sam Mannering's Red Onion and Fig Chutney

There has always been a bit of a tradition of pickling, bottling and jarring in our family. My grandmother was an absolute champion at that sort of thing. Our pantry at home has always had a wall of relishes, jams, chutneys, cordials and so on.

Chutney as we know it, is essentially Indian and, like kedgeree and pyjamas, is a relic of the Raj. "Chatni" is usually made with mango, dates or tamarind, and went down so well with the topi-wearing British that they took a somewhat warped version of it home with them. Frankly, I couldn't be more grateful because I can't imagine life without it. Like any good glutton, I've always had fairly complex condiment requirements, and a decent chutney is key.

The recipe below is more of a guide than anything. Add other ingredients as you see fit – chilli, dates, raisins, sliced apple or pear, and so on. We use this recipe at Homestead and occasionally play around with it as produce comes into season. Serve alongside, well, anything you like, really. A good bit of blue on a platter, some simply grilled lamb or beef, in a toastie with gouda and rocket. I could be here all day. I must share more recipes like these as the seasons allow. And note: anything you've put in a jar or bottle makes a charming gift and looks as if you've gone to rather a lot of effort.

Red Onion and Fig Chutney

Prep time: 15 minutes
Cook time: about 1 hour

olive oil
10 red onions, peeled and sliced
5 garlic cloves, peeled and sliced
a few sprigs of rosemary
2 bay leaves
stick of cinnamon
400g brown sugar
250ml red wine vinegar
100ml balsamic vinegar
10 dried figs, sliced
salt and pepper

In a large saucepan over a medium-low heat, add about two tablespoons of olive oil, let it heat up a little and then add the sliced red onion and the garlic. Let it cook gently away for about 10 minutes, so that the onions soften and become translucent. Add rosemary and bay and a little more olive oil if necessary, and continue to cook for a further 7-8 minutes, until the onions have darkened and caramelised.

Follow with all remaining ingredients and a good seasoning of salt and pepper, bring everything up to the boil, and then reduce the heat and leave to simmer gently away for about 30-40 minutes, stirring occasionally, until the mixture is thick, dark and syrupy. Take care not to let it burn. Carefully taste to see if it needs any seasoning, and then transfer to sterilised jars while still hot, and seal. This will last indefinitely in a sealed jar.

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I've made this recipe several times. Unlike the other reviwers, I happen to like it! I've served it as an accompaniment to pork roast instead of apple sauce, and those whom I've served the "chutney" liked it. As for the appearance, I say that rhubarb always has a less than appetizing appearance when cooked. And, as one who loves full-flavored and even very spicy foods, to me, it isn't bland at all. I substitute Splenda for the sugar because I can't have the sugar in my diet.

The flavor was so-so and the color/texture were appalling. Chutneys should be have lots of texture and vivid colors. This looked like bad pea soup.

Pretty disappointing and bland tasting. Not nearly spicy enough! Will try adding some zip to it, Eg. fresh ginger

Place the raisins in a bowl and cover them with water. Set the bowl aside to soak for 15 minutes or longer. Drain the water before using the raisins.

Peel and thinly slice the onions. Transfer them to a pot or skillet along with the drained raisins, butter, honey, spices (pepper, cinnamon, ginger, turmeric, saffron, salt), and water. Cover the pot and bring the mixture to a boil. Reduce the heat to medium-low or low and simmer for a half hour or longer, stirring occasionally, until the onions are very soft and golden. Add more water only if the liquids evaporate before the onions are cooked.

Once the onions are buttery soft and richly colored, heat to reduce the liquids to a thick syrup. Stir in orange flower water to taste. Remove the caramelized onions from the heat and set them aside until needed.

You can reheat the tfaya if desired.

The tfaya can be used immediately or allowed to cool and then kept in the refrigerator until it is needed. It should last for about a week when refrigerated.

When serving tfaya with couscous, you will spoon some on top of the dish when it is finished. You can serve it alongside meat as a condiment.

If you have some left over, experiment with using it in in sandwiches (including grilled cheese) to add a wonderful flavor. It also goes well with scrambled eggs for breakfast. As well, you can serve it alongside cheese, crackers, fruit, and nuts as part of a cheese board.

Onions mezgueldi is a similar Moroccan onion condiment, that is made by stewing or baking the onions with spices, omitting the raisins. It can be either sweet or peppery.

Recipe Summary

  • 8 slices bacon
  • 2 heads fresh broccoli, chopped
  • 1 ½ cups sharp Cheddar cheese, shredded
  • ½ large red onion, chopped
  • ¼ cup red wine vinegar
  • ⅛ cup white sugar
  • 2 teaspoons ground black pepper
  • 1 teaspoon salt
  • ⅔ cup mayonnaise
  • 1 teaspoon fresh lemon juice

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.

In a large bowl, combine broccoli, cheese, bacon and onion.

Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.


• 1½ pounds onions, halved lengthwise and cut crosswise into ¼-inch slices
• 3 Tbsp vegetable oil
• 1 cup golden raisins
• 3 Tbsp red-wine vinegar
• 1/8 tsp ground cloves
• ¼ cup sugar
• 1 pound rhubarb, trimmed and cut into ½-inch pieces (about 3 cups)

In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened.

While the onions are cooking, in a bowl combine the raisins, ½ cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions.

Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes.

Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper.

The chutney may be made 1 week in advance and kept in an airtight container and chilled.

Serve the chutney warm or at room temperature.

Nutritional analysis per serving: Calories 225, Fat 7g, Calories from Fat 27%, Protein 3g, Cholesterol 0mg, Fiber 4g, Sodium 10g.

Raspberry and Red Onion Chutney

  • Author: romylondonuk
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 4 1 x
  • Category: Chutney
  • Method: Stovetop
  • Cuisine: Vegan


This Raspberry and red onion chutney is the perfect companion for your (vegan) cheeseboard – deliciously sweet and tangy! And the best thing about this recipe? It’s ready within just 30 minutes!


  • 3 large red onions, peeled & finely sliced
  • 1 Tbsp olive oil
  • 3 Tbsp raisins
  • 1 tsp lemon zest OR juice of 1 lemon
  • 1/2 tsp sea salt
  • 3 Tbsp apple cider vinegar
  • 3 Tbsp aged balsamic vinegar
  • 2 Tbsp maple syrup
  • 150g fresh raspberries, washed


  1. Peel the onions, then cut them into quarters and thinly slice them with a sharp knife.
  2. Heat the olive oil in a medium size sauce pan over medium heat and add the onions, stir regularly until the onions begin to soften.
  3. Add in the raisins, lemon zest, sea salt and stir to combine.
  4. Pour in the apple cider vinegar, aged balsamic vinegar and maple syrup, stir again and let them cook on low/medium heat for about 10 minutes.
  5. Add in the washed fresh raspberries, gently stir until the raspberries break down.
  6. Cook for a further 25 minutes, stirring well every 5, or until the liquid had reduced and the chutney thickened.
  7. Store in an air tight container in the fridge and serve with crackers, vegan cheese & pickles.


If you don’t have fresh raspberries to hand, you can also replace them with frozen raspberries, however they might be more watery and the chutney will take longer to cook down.

Keywords: chutney, raspberry chutney, red onion chutney, recipe, chutney recipe, raspberries, onion chutney, vegan cheeseboard, vegan cheese

  • frozen blueberries (or fresh)
  • onion
  • honey (or maple syrup)
  • red wine vinegar (or apple cider vinegar)
  • cup balsamic vinegar
  • raisins
  • garlic
  • lemon (or orange)
  • ginger (or dry ginger)
  • ground mustard
  • salt
  • dried red pepper flakes
  • cinnamon
  • black pepper

Place blueberries into a large stock pot, either undefrosted frozen or fresh (if using fresh rinse and remove stems).

Add all the remaining ingredients to the pot and bring to a full boil over medium-high heat, stirring often. Reduce heat to medium-low and simmer an hour, stirring regularly until the chutney has thickened to the desired consistency.

Use a hand-held immersion blender, if needed, to create a chunky-smooth sauce.

With a blender, the sauce texture can be what you'd like - smoother or left chunkier with a few whole blueberries visible.

To freeze: let the blueberry chutney cool and then transfer to freezer-safe containers, being sure to leave a good inch between the top of the chutney and the lid for freezer expansion (this is called the headspace).

To water-bath can:

  • Ladle the hot chutney into hot half-pint or pint sized canning jars, leaving a 1/2-inch headspace. Wipe the jar rim clean with a damp cloth before placing lids and rings on jars. Tighten just to fingertip tight.
  • Process jars in a water bath canner for 15 minutes, starting timer after canner comes to a boil. When timer goes off, turn burner off, remove lid, and let jars sit in the canner for 5 minutes before transferring to a towel-lined surface to cool.

Recipe Summary

  • 4 cups fresh cranberries
  • 1 cup raisins
  • ½ cup white sugar
  • ¾ cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon minced fresh ginger root
  • ¼ teaspoon ground cloves
  • 1 cup water
  • ½ cup minced onion
  • ½ cup chopped Granny Smith apple
  • ½ cup finely chopped celery

Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.

Roger Patterson's Honey Recipes

1 ¼ lbs sour cooking apples peeled and chopped
2 oz sultanas
6 oz sugar
8 oz dried apricots - the cheaper "chippings" if available
6 cloves garlic pulped
2 x 1" cubes fresh ginger peeled and grated
14 fl oz white wine vinegar (malt will do)
8 oz honey
2 tsp salt
½ tsp cayenne or chilli pepper

Combine all in a pan.
Bring to the boil slowly using a potato masher to give a jam like consistency.
Simmer, stirring continually as it thickens, for about 30 mins.
Cool, then bottle.
Store in a cool place. It keeps longer in a fridge.

Tomato Chutney (00088)

3 ½ cups tomatoes, chopped
3 cups peeled pears, chopped
½ onion, chopped
3 cups peeled apples, chopped
1 cup green pepper, chopped
1 ½ tsp salt
1 tsp dry mustard
1 cup raisins
½ cup vinegar
¾ cup liquid honey

Mix all except honey in a large saucepan.
Bring to boil, reduce heat and simmer for 30 mins, stirring occasionally.
Add honey and mix well.
Simmer for further 30 mins or until thickened.

Fresh Mint and Honey Chutney (00089)

1 cup fresh mint leaves
½ cup sultanas
1 dessert apple
½ cup liquid honey
½ tsp salt
½ tsp mixed spice
1 tbsp vinegar

Mince the mint, sultanas and apple.
Add the rest and mix well.
This chutney will keep for 2 weeks in fridge or can be frozen.

Apple and Red Pepper Chutney (00094)

400 g apples, peeled, cored and chopped
500 g red peppers, chopped
240 g onions, peeled and chopped
2 cloves garlic, crushed
½ cup dry currants
2 cups cider or wine vinegar
½ cup white wine
10 ml black peppercorns
5 ml cloves
2 cups honey

Put apples, red peppers, onion, garlic, currents, vinegar and wine in a large pan.
Tie the peppercorns and cloves in muslin, add to the pan.
Bring to the boil and simmer uncovered, stirring occasionally for about 1 hour.
Add honey, stir until dissolved and simmer until thick.
Remove spices.
Pour into hot jars and cover when cold.

Apple Chutney (00095)

1.5 kg cooking apples, peeled, cored and chopped
1.5 kg onions, peeled and chopped
375 g raisins
50 g fresh root ginger, grated
1 green pepper, seeded and chopped
50 ml spoon of mustard powder
50 ml spoon ground coriander
3 garlic cloves, crushed
900 ml honey
450 ml vinegar

Leaving out the honey put all the ingredients into a large pan and bring slowly to the boil, stirring occasionally.
Reduce heat and simmer for about 2 hours or until very thick.
Stir frequently to prevent sticking.
Add honey and bring to the boil again to kill any yeast in the honey.
Pour into jars and cover when cold.

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