Go Back

Spring onion chutney

This spring onion chutney can be jarred or used immediately as a topping on nibbles or served as a condiment with roasted/grilled fish & meat or cheese. It’s a little bit spicy, but really delicious! And it's so easy to make! Store it in the fridge for a about a week or preserve it in asterilised jarand store it in a cool place for rather longer.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g spring onions
  • 2 Tbsp olive oil
  • 1 clove of garlic
  • ½ green chilli
  • 1 Tbsp mustard seeds brown or yellow
  • 1 Tbsp soft brown sugar
  • ½ cup red wine vinegar
  • 1 Tbsp raisins
  • Salt and pepper

Method
 

  1. Chop the spring onion, garlic and chilli.
  2. Heat the oil in a heavy-based saucepan over medium heat.
  3. Add the onion, garlic and chilli and gently cook for 5 minutes until the onion has softened.
  4. Add the mustard seed, stir for half a minute then add the sugar, raisins and vinegar. Let it bubble for a few seconds.
  5. Cover with a lid, turn down the heat and gently simmer until the liquid has evaporated and the onions are very soft and sticky.
  6. Season with salt and pepper then transfer to a sterilised jar or a small bowl.