Spring Onion Chutney

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spring onion chutney

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

The chutney can be stored, covered, in the refrigerator for up to 1 week or frozen for 1 month.

  • Duration
  • Cook Time
  • Prep Time
  • 1 cupServings


  • 2 tablespoons olive oil

  • 1 pound spring onions, sliced

  • 2 cloves garlic, minced

  • Pinch of crushed red chili flakes (optional)

  • 2 tablespoons brown sugar

  • ¼ cup red wine vinegar

  • ½ cup red wine

  • 2 tablespoons mustard seeds

  • ¼ 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 red chili flakes, brown sugar, vinegar, wine, mustard seeds, and raisins. 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.