Why You’ll Love This Recipe

I enjoy how versatile this chutney is. The sweetness of red onions pairs perfectly with the sharp tang of balsamic and apple cider vinegar, while the raspberries add a fruity brightness. The raisins bring a subtle chew, and the maple syrup rounds everything out with warmth. I find it delicious alongside cheeses, roasted vegetables, grilled meats, or simply spread on toast.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 large red onions, peeled & finely sliced
1 tablespoon olive oil (14 ml)
1–2 tablespoon raisins
1 teaspoon lemon zest or juice of 1 lemon
½ teaspoon sea salt
3 tablespoon apple cider vinegar (45 ml)
3 tablespoon aged balsamic vinegar (45 ml)
2 tablespoon maple syrup (30 ml)
1 ¼ cups fresh raspberries (150 g), washed

Directions

I begin by heating the olive oil in a large pan over medium heat. I add the finely sliced red onions and cook them slowly, stirring often, until they soften and begin to caramelize. Once the onions are golden and sweet, I stir in the raisins, lemon zest (or juice), and sea salt.

Next, I pour in the apple cider vinegar, balsamic vinegar, and maple syrup, letting the mixture simmer gently so the flavors meld. Finally, I stir in the fresh raspberries and cook just long enough for them to break down slightly but still hold some texture. I continue simmering until the chutney thickens into a glossy, spoonable consistency.

Once cooled, I transfer the chutney to clean jars and keep it ready to serve.

Servings and Timing

This recipe makes about 2 cups of chutney, serving around 6–8 people as a condiment. It takes roughly 40–45 minutes in total:

10 minutes to prep onions and raspberries
25–30 minutes to caramelize onions and simmer with vinegars and sweetener
5 minutes to finish with raspberries

Variations

I sometimes use blackberries or cranberries in place of raspberries for a different tart twist.
For added warmth, I like stirring in a pinch of cinnamon, star anise, or ground cloves while the chutney simmers.
If I want a spicier version, I add a little fresh chili or chili flakes for heat.
Replacing maple syrup with honey or brown sugar also works beautifully.

Storage/Reheating

I store the chutney in sterilized jars in the refrigerator, where it keeps well for up to 2 weeks. For longer storage, I freeze portions for up to 3 months. I don’t usually reheat it, but if I want to serve it warm, I gently warm a small amount on the stovetop before serving.

FAQs

Can I use frozen raspberries?

Yes I thaw them first and drain excess liquid before adding, so the chutney doesn’t turn watery.

How thick should the chutney be?

I cook it until it’s thick and glossy, but I like to keep some texture from the onions and raspberries.

Can I make this chutney sugar-free?

I can swap maple syrup with a sugar-free syrup or use just the natural sweetness of raisins, though it will be less balanced.

What can I serve this chutney with?

I love it with cheese boards, roasted vegetables, grilled meats, sandwiches, or even as a topping for grain bowls.

Can I use white onions instead of red?

Yes, but red onions give a sweeter, richer flavor and a beautiful deep color.

Does this chutney need to be canned?

Not for short-term storage. For shelf-stable chutney, I’d follow proper canning methods.

Can I make it ahead of time?

Definitely the flavors deepen after a day or two in the fridge, making it even better.

Can I use golden raisins instead of regular?

Yes, golden raisins add a lighter sweetness and work just as well.

How do I stop the onions from burning?

I cook them on low to medium heat, stirring often, and add a splash of water if they start to catch.

Is this chutney vegan?

Yes it’s completely plant-based when made with maple syrup.

Conclusion

I find Raspberry Red Onion Chutney to be one of those recipes that instantly elevates any meal. With its balance of sweet, tangy, and savory flavors, it’s perfect for pairing with both everyday dishes and special-occasion spreads. I love making a batch to keep on hand it never lasts long in my kitchen.