Best 14 Onion And Golden Raisin Chutney Recipes

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**Onion and Golden Raisin Chutney: A Sweet and Savory Condiment for Any Occasion**

Elevate your culinary creations with the tantalizing flavors of Onion and Golden Raisin Chutney, a delectable condiment that seamlessly blends sweet and savory notes. This versatile accompaniment is a symphony of flavors, featuring caramelized onions, plump golden raisins, aromatic spices, and a hint of tangy vinegar. Whether you're seeking a complement to your cheeseboard, a glaze for grilled meats, or a dipping sauce for samosas, this chutney delivers a burst of flavor that will tantalize your taste buds. With its easy preparation and endless pairing possibilities, this chutney is a must-have in any kitchen. Discover the culinary magic of Onion and Golden Raisin Chutney through our carefully curated collection of recipes, each offering unique variations to suit your taste preferences and culinary adventures.

Let's cook with our recipes!

CRANBERRY-GOLDEN RAISIN CHUTNEY



Cranberry-Golden Raisin Chutney image

This sweetly tart chutney makes an excellent spread for turkey sandwiches -- provided there's any left.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3 1/2 cups

Number Of Ingredients 10

1 ounce (2 tablespoons) unsalted butter
1/4 cup finely chopped shallot (1 medium shallot)
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
1 cup golden raisins
12 ounces fresh cranberries
2 sprigs fresh thyme
2 strips (2 inches each) lemon zest
1 cup water
1/2 cup sugar
1 tablespoon fresh lemon juice

Steps:

  • Melt butter in a medium saucepan over medium heat. Add shallot and cook, stirring often, until translucent, 3 to 4 minutes. Add apple and cook, stirring occasionally, for 2 minutes. Stir in raisins, cranberries, thyme, lemon zest, water, and sugar. Bring to a boil, and then reduce heat to a simmer. Cook, stirring occasionally, until cranberries have burst, apples are tender, and mixture has thickened, about 20 minutes.
  • Remove from heat, and stir in lemon juice. Let cool to room temperature. Discard thyme and lemon zest. (Chutney will keep, covered and refrigerated, for up to 1 week. Serve chilled or at room temperature.)

MANGO CHUTNEY



Mango Chutney image

A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy.

Provided by Shirley Crowley

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 1h40m

Yield 240

Number Of Ingredients 17

3 cups distilled white vinegar
6 cups white sugar
6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg
5 small red hot chile peppers, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1 cup raisins
½ cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
½ cup sliced almonds

Steps:

  • In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
  • Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
  • Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

Nutrition Facts : Calories 45.9 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 12.5 mg, Sugar 10.3 g

GREEN TOMATO CHUTNEY WITH GOLDEN RAISINS



Green Tomato Chutney with Golden Raisins image

This tart condiment is a good way to use up tomatoes before the first frost.

Provided by Martha Stewart

Yield Makes 2 1/2 cups

Number Of Ingredients 7

6 green tomatoes (about 2 1/2 pounds)
1 medium onion
1/2 cup golden raisins
2 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon salt

Steps:

  • Wash and core tomatoes. Cut them into 1/4-inch-thick wedges. Peel onion and cut into 1/4-inch-thick wedges. Combine tomato and onion wedges, raisins, vinegar, and 1/4 cup water in a large saucepan; cook over medium-high heat until tomatoes begin to break down and release their juices, about 10 minutes.
  • Reduce heat to medium-low, sprinkle tomatoes with sugar, mustard, and salt, and stir well to combine. Continue cooking until tomatoes are almost completely broken down and juices are thick and syrupy, about 1 hour. Remove from heat and let cool completely before serving. Cover and refrigerate for up to 1 week.

ONION AND GOLDEN RAISIN CHUTNEY



Onion and Golden Raisin Chutney image

This chutney recipe is courtesy of "Everyday Food" host Sarah Carey and is used to make her Broiled Chicken with Onion and Golden Raisin Chutney.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes about 1 cup

Number Of Ingredients 6

2 tablespoons olive oil
1 large white onion, halved and sliced crosswise (about 3 cups)
1 1/2 teaspoons coarse salt
1/3 cup golden raisins
1/4 cup chopped crystallized ginger
2 tablespoons champagne vinegar

Steps:

  • Heat oil in a medium skillet over medium heat. Add onions and salt and cook, stirring often, until onions are soft and translucent, about 5 minutes. Reduce heat to medium-low and continue to cook until onions are caramelized and evenly brown, about 15 minutes more.
  • Increase heat to medium-high; add raisins and ginger. Cook, stirring frequently, until raisins have plumped and begin to brown, about 2 minutes.
  • Add 1/2 cup water and reduce heat to medium. Cook, stirring occasionally, until all the water is evaporated and pan is dry, about 2 minutes. Stir in vinegar and cook until evaporated; keep warm until ready to serve.

RHUBARB, ONION, AND RAISIN CHUTNEY



Rhubarb, Onion, and Raisin Chutney image

Categories     Condiment/Spread     Onion     Side     Low Sodium     Raisin     Rhubarb     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

1 1/2 pounds onions, halved lengthwise and cut crosswise into 1/4-inch slices
3 tablespoons vegetable oil
1 cup golden raisins
3 tablespoons red-wine vinegar
1/8 teaspoon ground cloves
1/4 cup sugar
1 pound rhubarb, trimmed and cut into 1/2-inch pieces (about 3 cups)

Steps:

  • In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.

PEAR CHUTNEY WITH RAISINS



Pear Chutney with Raisins image

Provided by Susan Banks

Categories     Condiment/Spread     Sauce     Fruit     Raisin     Pear     Fall     Bon Appétit

Yield Makes about 2 1/2 cups

Number Of Ingredients 9

1 tablespoon vegetable oil
1 1/2 cups chopped onion
3 medium pears, peeled, cored, cut into 1/2-inch pieces (about 3 cups)
6 tablespoons (packed) golden brown sugar
1/3 cup golden raisins
3 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon chopped peeled fresh ginger
4 whole cloves

Steps:

  • Heat oil in heavy medium saucepan over medium heat. Add chopped onions and sauté until tender, about 5 minutes. Add remaining ingredients and bring to boil. Reduce heat to medium-low and simmer until pears are tender and mixture thickens slightly, about 30 minutes. Discard cloves. Season to taste with salt and pepper. Cool. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.

RHUBARB CHUTNEY



Rhubarb Chutney image

It's always fun to serve a meat or poultry dish with a twist. This tangy-sweet chutney is a wonderfully different garnish. With fine chunks of rhubarb and raisins, it has a nice consistency. It's among our favorite condiments. -Jan Paterson, Anchorage, Alaska

Provided by Taste of Home

Time 20m

Yield about 3 cups.

Number Of Ingredients 12

3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced garlic
3/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1/8 to 1/4 teaspoon ground cloves
4 cups coarsely chopped fresh or frozen rhubarb, thawed
1/2 cup chopped red onion
1/3 cup golden raisins
1 teaspoon red food coloring, optional

Steps:

  • In a large saucepan, combine the sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes. , Add the rhubarb, onion and raisins. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Stir in food coloring if desired. Cool completely. Store in the refrigerator.

Nutrition Facts : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.

RED ONION, APPLE, AND RAISIN CHUTNEY



Red Onion, Apple, and Raisin Chutney image

Categories     Condiment/Spread     Onion     Vegetarian     Raisin     Apple     Chill     Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 9

3 tablespoons cider vinegar
2 tablespoons honey
1/2 cup golden raisins
1/8 teaspoon dried mint
a pinch of ground cloves
2 pounds red onions, quartered lengthwise and sliced thin crosswise (about 4 cups)
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 Granny Smith apple

Steps:

  • In a small bowl combine well 2/3 cup warm water, the vinegar, the honey, the raisins, the mint, and the cloves and let the mixture stand while cooking the onions. In a large skillet cook the onions in the oil and the butter, covered, over moderately low heat, stirring occasionally, for 15 minutes, remove the lid, and continue to cook the onion, stirring, for 30 minutes, or until they are very soft. Stir in the raisin mixture and cook the mixture over moderate heat, stirring, until the liquid is almost evaporated and the apple is tender, and season the chutney with salt and pepper. The chutney may be made 3 days in advance, cooled, and kept covered and chilled. Serve the chutney at room temperature.

MINT CHUTNEY



Mint Chutney image

Categories     Condiment/Spread     Onion     Quick & Easy     Raisin     Mint     Summer     Simmer     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 9

1/2 cup chopped onion
1 tablespoon olive oil
1/4 cup golden raisins, coarsely chopped
3 tablespoons white-wine vinegar
1/4 cup water
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/2 cup fresh mint leaves, chopped

Steps:

  • Cook onion in oil in a small heavy skillet over moderate heat, stirring, until pale golden. Stir in raisins, vinegar, water, red pepper flakes, coriander, and salt and simmer 2 minutes.
  • Transfer to a bowl and cool completely. Stir in mint just before serving.

RED ONION AND GOLDEN RAISIN JAM



Red Onion and Golden Raisin Jam image

Serve this tangy jam with TV chef Nora Singley's Chicken Liver Mousse recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 7

2 tablespoons olive oil
1 red onion, julienned
2 sprigs fresh thyme
2 tablespoons plus 1 teaspoon sugar
Coarse salt and freshly ground black pepper
1 cup white balsamic vinegar
3/4 cup golden raisins

Steps:

  • Heat olive oil in a large skillet over medium heat. Add onion, thyme, and sugar; season with salt and pepper. Cook, stirring, until onions are soft and lightly golden, about 15 minutes. Add vinegar and raisins; increase heat to high. Cook until liquid is syrupy and nearly evaporated, about 5 minutes. Remove thyme and discard. Season with salt and pepper. Remove from heat and let cool to room temperature before serving. Jam can be stored in an airtight container, refrigerated, for up to 3 weeks.

APPLE-RAISIN CHUTNEY



Apple-Raisin Chutney image

Categories     Condiment/Spread     Sauce     Quick & Easy     Vinegar     Raisin     Apple     Clove     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 8

2 cups apple cider vinegar
2 cups sugar
2 pounds Granny Smith apples, peeled, cored, cut into 3/4-inch pieces (about 7 cups)
1 cup raisins
5 whole cloves
1 teaspoon salt
1 teaspoon dried crushed red pepper
1 1/2 teaspoons ground ginger

Steps:

  • Stir vinegar and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil without stirring until syrupy and reduced to 1 1/2 cups, about 15 minutes. Reduce heat to medium. Add all remaining ingredients. Simmer until apples are tender, liquid is absorbed, and mixture thickens slightly, stirring occasionally, about 30 minutes. (Can be prepared up to 2 weeks ahead. Cool completely. Refrigerate in airtight container.)

APRICOT-RAISIN CHUTNEY



Apricot-Raisin Chutney image

Historically, Indian chutneys were cooked in the sun. This apricot version, heated on the stove, has bright flavors in common with its predecessors.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 7

2 tablespoons olive oil
1/2 small onion, finely chopped (about 1/2 cup)
1 pound apricots, peeled, quartered, and pitted
1/2 cup sugar
1/2 cup good-quality honey
1/3 cup raisins
1/4 cup cider vinegar

Steps:

  • Heat oil in a medium skillet over medium heat until hot but not smoking. Add onion; cook, stirring frequently, until soft and translucent, about 4 minutes.
  • Transfer onion to a large saucepan. Add apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.
  • Pour chutney into a large bowl. Let cool completely. Serve at room temperature.

RAISIN CHUTNEY



Raisin Chutney image

We were out of store-bought chutney, I realized, after making an entire dinner of Indian food. I raided my cookbooks for ideas and came across this recipe. I was in luck: my kitchen always has these ingredients on hand! I couldn't find the cayenne pepper, so I ground black peppercorns instead. It's scrumptious and just too easy!

Provided by Seebee

Categories     Chutneys

Time 10m

Yield 5-10 serving(s)

Number Of Ingredients 6

1 cup raisins
1 tablespoon chopped fresh ginger
1/2 teaspoon cayenne (fresh ground black pepper also is really good instead)
1/2 teaspoon salt
4 tablespoons water
1/2 lemon

Steps:

  • Blend all ingredients in a blender to form a coarse paste adding the lemon juice last.
  • Keeps for about 2 weeks in the refrigerator.

CRANBERRY SAUCE WITH PEARL ONIONS AND GOLDEN RAISINS



Cranberry Sauce with Pearl Onions and Golden Raisins image

Categories     Sauce     Onion     Side     Christmas     Thanksgiving     Low Sodium     Cranberry     Raisin     Fall     Winter     Simmer     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 4

1 cup sugar
10 ounces pearl onions, blanched in boiling water for 3 minutes, drained, and peeled
1/2 cup golden raisins
a 1-pound bag of cranberries, picked over

Steps:

  • In a dry large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted completely and a deep golden caramel. Remove the skillet from the heat, into the side of the skillet carefully pour 1 cup hot water, a little at a time, and cook the mixture over moderate heat, stirring, until the caramel is dissolved. Add the onions, the raisins, and the cranberries and simmer the mixture, stirring occasionally, for 10 minutes, or until the cranberries are tender. Remove the skillet from the heat, let the cranberry sauce mixture cool, and transfer it to a serving dish.

Tips:

  • Choose the right onions: Yellow or white onions are the best choices for this chutney, as they have a mild flavor that will allow the other ingredients to shine through.
  • Slice the onions thinly: This will help them cook evenly and caramelize nicely.
  • Use good quality golden raisins: Plump, juicy raisins will add a delicious sweetness and chewiness to the chutney.
  • Don't overcrowd the pan: When cooking the onions, make sure to spread them out in a single layer so that they can brown properly.
  • Cook the onions slowly: This will allow them to caramelize and develop a deep, rich flavor.
  • Add the vinegar and sugar gradually: This will help to prevent the chutney from becoming too sweet or tart.
  • Season the chutney to taste: Once the chutney is cooked, taste it and adjust the seasonings as needed.

Conclusion:

Onion and golden raisin chutney is a delicious and versatile condiment that can be used in a variety of ways. Serve it with grilled meats, fish, or vegetables, or use it as a topping for burgers, sandwiches, or wraps. It's also a great addition to cheese plates and charcuterie boards. With its sweet and savory flavor, onion and golden raisin chutney is sure to be a hit with everyone who tries it.

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