Port and Onion Chutney

Name: Port and Onion Chutney
Yield: 8 (makes about 1 cup) Servings
Ingredients: ¼ cup olive oil; 2 medium red onions, thinly sliced; Kosher salt and freshly ground black pepper; ½ cup ruby Port; ¼ cup (packed) light brown sugar; ¼ cup red wine vinegar

By Andrew KnowltonPhotography by Michael Graydon + Nikole Herriot

September 12, 2013

Image may contain Jam Food Plant Creme Dessert Cream and Ice Cream

Red onions add sweetness and lend color to this chutney, but any onion will work.

Recipe information

Yield
8 (makes about 1 cup) Servings

Ingredients

¼ cup olive oil

2 medium red onions, thinly sliced

Kosher salt and freshly ground black pepper

½ cup ruby Port

¼ cup (packed) light brown sugar

¼ cup red wine vinegar

Preparation

Step 1
Heat oil in a medium saucepan over medium heat. Add onions and cook, stirring occasionally, until softened, 8–10 minutes; season with salt and pepper. Add Port, brown sugar, and vinegar. Bring to a boil, reduce heat, and simmer until onions are very soft and liquid is syrupy, 1½–2 hours. Let cool (chutney will thicken as it cools).
Step 2
DO AHEAD: Chutney can be made 1 week ahead. Cover and chill.

TagsChutney Condiment Red Onion Onion Root Vegetable Vegetable Port Alcohol Beverages Easy Vegan Nut Free Dairy Free Gluten Free Vegetarian Simmer Bon Appétit

Recipe notes

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