Red onion chutney with nuts and raisins

Name: Red onion chutney with nuts and raisins
Yield: 1 jar
Cuisine: British
Ingredients: 1 kg red onion, chopped; 1 garlic clove, crushed; 1 small red chili, finely chopped; 100 ml balsamic vinegar; 3 tablespoons white wine vinegar; 3 tablespoons red wine; 3 tablespoons Muscovado brown sugar; pinch salt; half teaspoon wholegrain mustard; 3 tablespoons olive oil; handful crushed walnuts; handful flaked almond; handful raisins

Linda L. @lindzi

Lebanese

#SummerJar
I noticed that chutney has been trending a lot lately and I decided to follow the trend. To be honest, I've only tried chutney once in my life 4 years ago so I don't really know if this is how it's supposed to taste or not, but I do know that my version tasted really good and I'm personally happy with the result. AND the addition of nuts and raisins was a great choice I made 😎

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Ingredients

1 jar

1 kgred onion, chopped
1garlic clove, crushed
1small red chili, finely chopped
100 mlbalsamic vinegar
3 tablespoonswhite wine vinegar
3 tablespoonsred wine
3 tablespoonsMuscovado brown sugar
pinchsalt
halfteaspoon wholegrain mustard
3 tablespoonsolive oil
Additions (optional)
handfulcrushed walnuts
handfulflaked almond
handfulraisins

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Steps

1

In a pot, heat 3 tbsp of oilive oil, add the chopped onions, garlic and chili and cook for almost 15-20 minutes on low heat until soft. Mix occasionally to make sure the onion doesn't stick to the pot or burns.
2

Now add the mustard grains, sugar, raisins, nuts and a pinch of salt, stir and cook for another 15 minutes.
3

Add the vinegar and wine, leave the pot uncovered. Stir occasionally with a wooden sp0on
4

Simmer for around 40 minutes on low to medium heat until thick and all the liquid has evaporated.
5

Empty the mixture in a jar and place in the fridge (consume within a week or 2). Or if you have a sterilized jar then you can store for ~6 months