Delicious & tangy – my new & improved Raspberry Red Onion Chutney recipe is definitely one to try!
When it comes to unconventional food pairings, I definitely love to experiment – maybe not successful every single time, but every now and then I discover a true gem! 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!
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!
Ingredients for the raspberry red onion chutney
As you can guess from the name, my key ingredients for the chutney are raspberries & red onions, but there are a few other ingredients that make this delicious raspberry red onion chutney come together perfectly (some more surprising than others):
- raisins
- lemon zest
- sea salt
- apple cider vinegar
- balsamic vinegar
- maple syrup
I’ve probably mentioned it a hundred times before: I’m not a big fan of raisins – normally! There are a few recipes however that actually make me enjoy these little things, and one of them is this chutney! The raisins get totally involved in the flavour of the chutney and add a nice and chewy 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 onions, raspberries and maple syrup.
The steps for creating this delicious chutney recipe are very simple and straight forward: 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. The remainder of the ingredients (leaving out the raspberries) are added to the saucepan and cooked until the onions are completely softened and all ingredients well incorporated. Lastly, the raspberries are added to the saucepan and stirred until they begin to break down. The last step in preparing the chutney is to cook everything on a low/medium heat to reduce the liquid.
The chutney is best stored in an airtight container in the fridge and used within 2 weeks.
I love to serve this chutney on fresh, toasted bread, alongside vegan cheese. Oh and how about a glass of wine, whilst we’re at it? 😉
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!
Raspberry and Red Onion Chutney
- Prep Time:10
- Cook Time:40
- Total Time:50 minutes
- Yield:41x
- Category:Chutney
- Method:Stovetop
- Cuisine:Vegan
Description
This Raspberry and red onion chutney is the perfect companion for your (vegan) cheeseboard – deliciously sweet and tangy! And the best thing about this recipe? It’s ready within just 30 minutes!
Ingredients
- 3 large red onions, peeled & finely sliced
- 1 Tbsp olive oil
- 3 Tbsp raisins
- 1 tsp lemon zest OR juice of 1 lemon
- 1/2 tsp sea salt
- 3 Tbsp apple cider vinegar
- 3 Tbspaged balsamic vinegar
- 2 Tbsp maple syrup
- 150g fresh raspberries, washed
Instructions
- Peel the onions, then cut them into quarters and thinly slice them with a sharp knife.
- Heat the olive oil in a medium size sauce pan over medium heat and add the onions, stir regularly until the onions begin to soften.
- Add in the raisins, lemon zest, sea salt and stir to combine.
- 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 in the washed fresh raspberries, gently stir until the raspberries break down.
- Cook for a further 25 minutes, stirring well every 5, or until the liquid had reduced and the chutney thickened.
- Store in an 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.
Keywords: chutney, raspberry chutney, red onion chutney, recipe, chutney recipe, raspberries, onion chutney, vegan cheeseboard, vegan cheese
Looking for more recipes? Check out my vegan recipe section!
How many jars does this make?
Author
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! 🙂