Spring Onion Chutney

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

  • Duration
  • Cook Time
  • Prep Time
  • 1 cup ServingsServings


  • 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