A delicious chutney recipe made from fresh raspberries and red onions. Delicious & tangy - this Raspberry Red Onion Chutney recipe is definitely one to try!
When it comes to unconventional food pairings, I love to experiment. This raspberry red onion chutney recipe was first developed as an experiment and it was definitely worth going into creation mode for! It adds a wonderful sweet & tangy flavour to whatever they're served with. I'd recommend pairing it with (vegan) cheese, and some delicious crackers such as my homemade apple crackers!
This recipe is:
- 100% vegan
- perfect with non-dairy cheese
- sweet & tangy
- easy to make
- naturally gluten-free
- quick & simple
- great on toasted bread, crackers and flatbreads
- approved by the 'food gods' 😉
- a tasty addition to your cheese board!
Everyone that's tried it thus far has thoroughly enjoyed this chutney recipe, so I'd recommend giving it a go for your next (vegan) cheese board!
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Ingredients & Notes
The key ingredients for this chutney are red onions and raspberries and there are a few other ingredients that make this fruity and tangy chutney come together perfectly:
- raisins
- lemon zest
- sea salt
- apple cider vinegar
- balsamic vinegar
- maple syrup
I'm not normally big fan of raisins myself, there are, however, a few exceptions - and one of them is this raspberry chutney! The raisins get totally immersed in the flavor of the raspberry and red onion chutney and add a lovely thicker texture to it, as well as some natural sweetness.
For the special tang of this chutney, lemon zest, apple cider vinegar, and balsamic vinegar are coming together deliciously - and form the perfect counterbalance to the sweetness of the red onions, raspberries and maple syrup, making this homemade red onion chutney recipe absolutely divine!
How to Make Raspberry Red Onion Chutney
The steps for creating this delicious chutney recipe are very simple and straightforward:
Step 1: Caramelize the onions
The thinly sliced onions are added to a medium-size saucepan alongside a little oil and cooked for a few minutes until they start to become translucent and begin to caramelize. This should take about 5-6 minutes.
Add the remainder of the ingredients (leaving out the raspberries) to the saucepan and cook until the onions are completely softened and all ingredients well incorporated - for about 4-5 minutes.
Step 2: Adding the raspberries
Lastly, add the raspberries to the saucepan and stir until they begin to break down. Cook everything on low/medium heat stirring regularly to reduce the liquid. This should take about 25 minutes.
Step 3: Storage
Once the red onion chutney is thickened, it's ready! Remove the saucepan from the heat and store it in a jar or airtight container in the fridge and used it within 2 weeks.
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How to Serve Onion Chutney
I love to serve this chutney on fresh, toasted bread, alongside vegan cheese.
It is also a wonderful addition to a vegan cheeseboard. If that's your kinda thing, then you might also want to try making your own crackers alongside, such as these Easy Vegan Apple Crackers or Sweet Potato Crackers.
And if you're looking for a fantastic vegan cheese cause to serve, drizzle and dip alongside, then definitely give this Ultimate Vegan Cheese Sauce a go.
This chutney is also perfect alongside your favorite curries, such as Vegan Tikka Masala or a Creamy Butter Bean Curry.
📖 Recipe Card
Raspberry Red Onion Chutney
Ingredients
- 3 large red onions peeled & finely sliced
- 1 tablespoon olive oil (14 ml)
- 1-2 tablespoon raisins
- 1 teaspoon lemon zest or juice of 1 lemon
- ½ teaspoon sea salt
- 3 tablespoon apple cider vinegar (45 ml)
- 3 tablespoon aged balsamic vinegar (45 ml)
- 2 tablespoon maple syrup (30 ml)
- 1 ¼ cups fresh raspberries (150 g) washed
Instructions
- Prepare the onions: Peel the onions then cut them into quarters and thinly slice them with a sharp knife.
- Soften the onions: Heat the olive oil in a medium-size saucepan over medium heat and add the onions, stir regularly until the onions begin to soften.
- Add ingredients: Add in the raisins, lemon zest, sea salt and stir to combine.
- Pour in liquid ingredients: Pour in the apple cider vinegar, aged balsamic vinegar and maple syrup, stir again and let them cook on low/medium heat for about 10 minutes.
- Add the raspberries: Add in the washed fresh raspberries, gently stir until the raspberries break down.
- Reduce: Cook for a further 25 minutes, stirring well every 5, or until the liquid had reduced and the chutney thickened. Remove from the heat.
- Store: Store in a jar or air-tight container in the fridge and serve with crackers, vegan cheese & pickles.
Notes
- If you don't have fresh raspberries to hand, you can also replace them with frozen raspberries, however, they might be more watery and the chutney will take longer to cook down.
Looking for more recipes? Check out my vegan recipe section!
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Nelly
How many jars does this make?
romylondonuk
Hi Nelly! The jar in the pictures is what I've filled with one load of this recipe 🙂 It's a decent amount, considering lots of water from the onions and raspberries evaporates in the cooking process 🙂 You can easily double or triple the recipe, if you want more! 🙂
ramesh
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
NL
Sounds awesome! What’s the quantity of raisins recommended?
romylondonuk
Hi Nelson! I usually add 1-2 tablespoons of raisins 🙂 Hope you'll enjoy the chutney!
Kristy
Hi! How long will this recipe keep in a sealed jar at room temp? Or does it need to be in the fridge? Thanks!
romylondonuk
Hi Kristy! This chutney is best stored in the fridge using this technique and I wouldn't recommend storing it at room temperature. If you want to store chutney at room temperature, consider canning it. Here's a brief explanation how to do it:
1. Sterilize your jars and lids by boiling them in water for at least 10 minutes. Make sure to use jars that are specifically designed for canning and have airtight lids.
2. Once your jars and lids are sterilized, remove them from the water and let them dry completely.
3. Fill your jars with the hot chutney mixture, leaving about 1/4 inch of space at the top. Use a clean utensil to remove any air bubbles.
4. Wipe the rims of your jars with a clean, damp cloth to remove any residue or stickiness.
5. Place your lids on the jars and tighten the bands until they are just snug.
6. Place your filled jars in a canning pot or large stockpot filled with enough boiling water to cover the jars by at least 1 inch.
7. Bring the water back to a boil and process the jars for 15 minutes.
8. After 15 minutes, turn off the heat and let the jars sit in the water for an additional 5 minutes.
9. Remove the jars from the water and let them cool completely. As the jars cool, you should hear a popping sound, indicating that they have been sealed properly.
10. Once your jars are cool, check the seals by pressing down on the center of each lid. If the lid is firm and doesn't pop up and down, the jar is sealed properly.
11. Store your canned chutney in a cool, dark place for up to a year.
Hope this helps! 🙂