• Email
  • Pin It

Spring Onion Chutney


Contributed by:

Spring Onion Chutney


0 comments | Leave Comment

1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...


Spring Onion Chutney

Spring onion chutney makes a perfect complement for roasted chicken, fish and vegetables.


  • Prep Time : 5 min
  • Cook Time : 35 min
  • Ready Time : 40 min


1 cup


  • 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



  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.


  • 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

About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in