Red Cabbage Chutney

Red Cabbage Chutney

Check out our Red Cabbage Chutney recipe, using simple ingredients that don't sacrifice on flavour, try it today!
  • 30 MINS

    Cooking Time

  • 10 MINS

    Prep Time

  • 2 People


  • 2 Tbsp. (30 mL) rapeseed oil
  • 3/4 cup (175 mL) chopped onion
  • 1 apple, cored and chopped
  • 1/3 cup (75 mL) red wine vinegar
  • 10 ounces red cabbage, shredded (about 3 1/2 cups/875 mL)
  • 8 ounces (225 g) fresh figs, diced
  • 2 ounces (60 g.) packed brown sugar (about 1/4 cup/60ml)
  • 1 Tbsp. (15 mL) Knorr® Concentrated Vegetable Bouillon

  1. Heat oil in large pot over medium-high heat and cook onions, stirring occasionally, until translucent, about 3 minutes. Add apple; cover and cook, stirring occasionally, until soft, about 5 minutes.

  2. Deglaze pan with red wine vinegar. Add red cabbage, figs, brown sugar, Knorr® Concentrated Vegetable Bouillon and 1/4 cup (60 mL) water and bring to a boil.

  3. Cover and cook over medium-low heat, stirring occasionally, until mixture cooks down, and thickens, about 20 minutes. Let cool, then store in airtight containers in refrigerator.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 30.0
Calcium (g) 10.0 mg
Carbohydrates (g) 5.0 g
Fat (g) 1.0 g
Fiber (g) 1.0 g
Iron (g) 0.1 mg
Potassium (g) 50.0 mg
Protein (g) 0.3 g
Saturated Fat (g) 0.1 g
Sodium (g) 65.0 mg
Sugar (g) 4.0 g
Trans Fat (g) 0.0 g

Tip: Make this recipe while fresh figs are in season (until October). Store in refrigerator in tightly secured containers to use throughout the holiday season.\nChef’s Tip: Goes well with fried potatoes, baked feta or vegetarian patties

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