Onion and Apple Chutney

    1 hour 10 minutes

    Onion and apple chutney is a great accompaniment to cold roast meats and pies but you can simply spread on crackers, it's that good.

    9 people made this

    Serves: 16 

    • 30g butter
    • 1 kg onions, thinly sliced
    • 200g currants
    • 2 small Granny Smith apples, grated
    • 675ml Rose Wine
    • 175ml pomegranate molasses
    • 170ml red wine vinegar
    • 2/3 cup (155g) sugar
    • 1 teaspoon salt
    • 1 pinch black pepper, to taste

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Melt butter in a large saucepan. Cook the onions over a medium heat in the butter until caramelised - about 15 minutes - stir regularly and make sure they don't burn.
    2. Pour hot water over the currants and let drain, then add the currants and grated apple to the onions.
    3. Add the wine, pomegranate molasses, vinegar and sugar.
    4. Simmer for about 1 hour over a medium heat until the excess liquid has boiled off. Stir in the salt and pepper in the last 10 minutes.
    5. Cool and pour into jars. Keep refrigerated.

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