For the Kriecherl Chutney, heat the olive oil in a saucepan, add the finely chopped onion and sauté until translucent. Add sugar and let it caramelize. Add red wine and balsamic vinegar.
Add the rest of the ingredients, stir, and let it all boil down together until it thickens to the consistency of jam, stirring frequently – this will take about 1 1/2 to 2 hours.
Fill Kriecherl Chutney into glasses and store in the refrigerator.