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!
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.