Red wine onion chutney

The perfect chutney to serve with your favourite cheese or pâté.

  • 5 mins preparation
  • 1 hr cooking
  • Makes 1 cup
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Red wine onion chutney
  • 1 tablespoon olive oil
  • 4 red onions, thinly sliced
  • 1 long red chilli, seeded, julienned
  • 1 fresh bay leaf
  • 2 teaspoon chopped rosemary
  • 1/2 cup brown sugar
  • 1/4 cup red wine
  • 1/4 cup balsamic vinegar
  • 1/4 cup red wine vinegar


Red wine onion chutney
  • 1
    In a medium saucepan, heat oil on low. Add onion, chilli,bay leaf and rosemary. Cook, stirring, on low for 25-30 minutes until soft, dark and slightly sticky.
  • 2
    Stir in sugar, wine and vinegars. Simmer for a further 25-30 minutes until chutney is thick and dark.
  • 3
    Transfer to a sterilised jar, then label and seal. Store in a cool, dark place for at least one month (see tip). Refrigerate after opening.


Storing the chutney helps the flavour develop.