• 2 tablespoons:olive oil
• 1 pound:spring onions, sliced
• 2 cloves:garlic, minced
• Pinch:of crushed red chili flakes (optional)
• 2 tablespoons:brown sugar
• 1/4 cup:red wine vinegar
• 1/2 cup:red wine
• 2 tablespoons:mustard seeds
• 1/4 cup:golden raisins
• Salt and freshly:ground pepper

Preparation

1. Heat a medium saucepan, lightly coated with olive oil, over medium heat. Add the onions and cook until the onions are lightly browned (about 5 minutes).
2. Add the garlic and continue cooking until the garlic has softened (about 2 minutes).
3. Add the remaining ingredients and decrease the heat to medium low. Cook the chutney until the liquid has evaporated and the onions are very soft (about 20-30 minutes).
4. Salt and pepper to taste.

Tips

• Serve the chutney with roasted chicken, fish or vegetables.
• The chutney can be stored, covered, in the refrigerator for up to 1 week or frozen for 1 month.

Contributed by: LAURA FRANKEL