Red Wine Onion Chutney

Kiki Cooks
by Kiki Cooks
1 Jar
35 min

I love this onion chutney. It combines so many rich flavors that work together seamlessly to create the perfect flavor pallet. The combination of both read and white onions add a depth that wouldn't exist if just one type of onion was used. My personal favorite quality of onions is that when cooked, they caramelize naturally, only needing their own sugars to do so.

This sauce is versatile too. I love pouring it over chicken breasts and cooking it in the oven. My secret tip is to put the oven on grill setting for the last few minutes. This really takes the chicken to the next level. However, you can also use it on fish or on toast with some white cheese as well.

Recipe details
  • 1  Jar
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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  • 2 red onions
  • 3 white onions
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup red wine
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon corn flour

Peel and roughly slice red and white onions. In a large pan on a medium to high heat, heat oil until hot and add in the onion. Stir in salt and pepper. Let cook and stir occasionally for around 15 minutes or until the onions turn translucent.
Stir in red wine, balsamic vinegar, honey and brown sugar. Let simmer for around 15 minutes. Stir in corn flour and remove from heat. Store for up to 5 days in a sealed jar in the refrigerator.
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