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.