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    Home » Recipes » Sauces & Condiments

    Raspberry Red Onion Chutney

    Published: Feb 27, 2020 · Modified: May 6, 2025 by Romy · This post may contain affiliate links · 7 Comments

    Jump to Recipe Print Recipe

    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!
    Raspberry and red onion chutney on small slices of bread alongside vegan cheese with the full jar of raspberry chutney visible in the background.

    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!

    Jump to:
    • Ingredients & Notes
    • How to Make Raspberry Red Onion Chutney
    • How to Serve Onion Chutney
    • Related Recipes
    • 📖 Recipe Card
    • Latest Recipes
    A small bowl filled with fresh raspberries with the chutney in the background.

    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!

    The full jar of raspberry red onion chutney on a wooden serving board surrounded by ingredients such as raspberries red onions.

    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.

    Small bites of bread crackers topped with raspberry red onion chutney small slices of vegan cheese and a balsamic drizzle on a serving board surrounded by ingredients and with the chutney jar in the background.

    📌 If you love Pinterest you can pin any of the images to your boards!

    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.

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    📖 Recipe Card

    Raspberry Chutney Recipe

    Raspberry Red Onion Chutney

    Romy
    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!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Side Dish
    Cuisine American, British
    Servings 4 servings

    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.
    Keyword chutney, chutney recipe, raspberry, raspberry chutney, raspberry chutney recipe, raspberry relish, red onion chutney

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    Comments

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      Recipe Rating




    1. Nelly

      December 21, 2020 at 3:30 pm

      How many jars does this make?

      Reply
      • romylondonuk

        December 22, 2020 at 11:50 am

        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! 🙂

        Reply
    2. ramesh

      September 23, 2021 at 7:45 am

      Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

      Reply
    3. NL

      January 24, 2023 at 2:23 am

      Sounds awesome! What’s the quantity of raisins recommended?

      Reply
      • romylondonuk

        January 24, 2023 at 1:20 pm

        Hi Nelson! I usually add 1-2 tablespoons of raisins 🙂 Hope you'll enjoy the chutney!

        Reply
    4. Kristy

      August 24, 2023 at 2:28 pm

      Hi! How long will this recipe keep in a sealed jar at room temp? Or does it need to be in the fridge? Thanks!

      Reply
      • romylondonuk

        September 12, 2023 at 5:01 pm

        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! 🙂

        Reply

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