Onion Chutney with Raisins
Chutney is made from fruits, vegetables with vinegar, sugar, and spices and with or without herbs. It can be spicy or savory and originated in India, it’s used to provide balance to an array of dishes or highlight a specific flavor profile according to professional definition. Chutney is a condiment that can add an extra enjoyment to the meal.
The term chutney refers to a number of sauces, all regions of India have their own one. Beginning in the 17th century, fruit chutneys were shipped to England and France as luxury goods.
The various versions of chutney are a never-ending story, it’s completely impossible to list all of them. It is constantly changing, new and different compositions are being born, the chefs are also making their own favorite. What I made doesn’t consist of too many ingredients, but I think I managed to find a good balance between sweet, savory and sour taste.
The red onion with raisins and balsamic vinegar, sweet Marsala wine with ground coriander harmonize very well together. When I wrote the recipe, I realized my chutney has a bit of Italian influence, which is a good example of how an Indian traditional food changed to multicultural. No matter what chutney you make, just chop the fruits and vegetables and simmer ingredients very slowly and you will win. Long simmering, the evaporation of vinegar and caramelization of sugar are essential to make sure it thickens. It’s possible to store it for a long time in a sterilized jar, because the sugar (my recipe uses honey) and vinegar act as a preservative too.
You can see I used 1 kg red onion in my recipe. Do not worry, because your chutney is ready when it has reduced in volume by about one-third at the end. Never cover it during the simmering! It’s possible to eat it warm, immediately, but it’s much better after some days when the flavors blend well.
Onion Chutney with Raisins
- 1 kg red onion
- 4 tbsp olive oil
- 1 tbsp honey
- 1 tsp salt
- 1 tsp coriander ground
- 100 ml Marsala wine sweet
- 4 tbsp balsamic vinegar aceto balsamico
- 4 tbsp water
- 4 tbsp raisins
- Peel the onions. Cut them in halves and slice finely lengthwise.
- Heat olive oil in a skillet pan.
- Add onions and cook on medium heat for 10-12 minutes, until soft and translucent and stir frequently.
- Add honey, salt, coriander, wine and vinegar in it.
- Reduce heat to medium low and continue to cook for 30 minutes, until onions are caramelized, evenly brown. Stir frequently. Do not burn it!
- Add raisins and water in it and cook more 6-8 minutes, until raisins swell and soft.
- Taste and season, of need.
- Put the chutney into a sterilized jar and you can store in the fridge for a month.
- You can serve warm with roasted meat, or cold with cheese, crackers and toasts. Great with chicken salad, pate and liver parfait.