Red onion chutney

Red onion chutney

Total: 50 min. | Active: 50 min.
Nutritional value / 100 g: 296 kcal
, Fat: 10 g
, Carbohydrate: 47 g
, Protein: 2 g


250 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

2 tbsp olive oil
4 red onions, halved, cut into strips
1 garlic clove, pressed
1 tbsp rosemary needles, finely chopped
80 g cane sugar
½ tsp salt
1 dl balsamic vinegar
½ dl vegetable bouillon
salt and pepper to taste
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How it's done

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Heat the oil in a pan, cover the onions and sweat for approx. 20 mins., stirring occasionally. Add the garlic, rosemary, sugar and salt, cook for a further 10 mins. Pour in the balsamic and stock, bring to the boil, reduce the heat, simmer for approx. 10 mins., stirring occasionally, then season and leave to cool.

Good to know
Shelf life: Cover and chill for approx. 7 days.
That fits: This chutney goes well with cheese and potatoes, in sandwiches or with salads.

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