Cut the onions into wedges and finely chop the rosemary.
Heat some olive oil in a small pot and sauté the onion slices with the rosemary until colorless. Add coriander seeds and sauté briefly.
Deglaze with balsamic vinegar and stir in the jam. Simmer gently for about 4-5 minutes.
Cover and allow to cool.
Preparation Tip:
The chutney goes well with grilled food.
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