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Onion and Golden Raisin Chutney

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.

  • Yield: Makes about 1 cup

Source: The Martha Stewart Show, October Fall 2008


  • 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


  1. 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.

  2. Increase heat to medium-high; add raisins and ginger. Cook, stirring frequently, until raisins have plumped and begin to brown, about 2 minutes.

  3. 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.

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