Go Back

Onion Chutney with Raisins

Prep Time15 mins
Cook Time46 mins
Total Time1 hr 1 min


  • 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.