plant-based recipes and mindful living

Wrapped in newspaper’s 12 days of Christmas: Red Onion Chutney


Christmas is coming, whether we like it or not. Every year it seems to start earlier and earlier, lets face it there is still plenty of time, after all it is only November! There is something sad about the amount of pressure people put on themselves to have the ‘perfect’ Christmas, and the expense at which this comes, emotionally as well as financially. Here at Wrapped in Newspaper, we will be counting down with some straightforward, simple ideas of what we are doing to make our festive period homemade and vegan. We will try to make things as simple as possible, and our focus is to steer away from a mass produced Christmas, that you need not stress over.

For the past couple of years I have made this chutney, and it is perfect for this time of year. Ideal as a gift, as part of a hamper, or just to go with your leftovers – it is so tasty, really straightforward, everybody will love it and tastier than a shop bought one! It is best to make this a few weeks in advance so the flavours can mature with time.

This recipe makes two jars, and be prepared to cry!






I have adapted this recipe from BBC Good Food . I have found there is a bit too much liquid in their version and I omitted the chilli.

10 onions
A glug of Olive Oil
125ml Balsamic Vinegar
200g Brown Sugar
125 mlRed Wine Vinegar
2 Bay Leaves

1. Peel and chop the onions
2. Fry the onions off with a glug of olive oil and the bay leaves
3. After 10 mins, add the balsamic, red wine vinegar and brown sugar, and cook on a medium heat until the liquid has reduced (should take about half an hour)
4. Meanwhile, wash a couple of jars and sterilise in the oven for 10 minutes.
5. Transfer the chutney into the jars, leave to cool before you put the lids on.

Tie a ribbon around it and gift complete! Keep an eye out for the rest of our “12 days to Christmas” series there’ll be lots more simple ideas coming your way! 

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