I’m taking a little break from my Asian obsession and sharing one of my favorite condiments: bacon onion chutney. I’ll be honest, I never was a huge fan of bacon. I don’t hate but I have never craved it and can live without it…except for this jam.  Whenever bacon is turned into maple bacon or this condiment, I cannot for the life of me, resist! Perfect for topping burgers, french fries, crostini with goat cheese and for grilled cheese, this bacon onion chutney will take your ordinary meal to extraordinary. bacon onion chutneybacon onion chutneybacon onion chutney

Bacon onion chutney

2 hrTotal Time

Yields 1

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Ingredients

  • 3/4 lb bacon, chopped
  • 2 medium onions, chopped
  • 1/4 cup balsamic vinegar
  • 3 tbsp brown sugar
  • 1 1/2 tsp mustard seeds
  • 1/4 tsp black pepper
  • 1/4 cup water

Instructions

  1. Cook bacon in a heavy pot over medium heat until the fat has rendered out and the bacon begins to crisp about 15 minutes. Drain the fat.
  2. Add the remaining ingredients, reduce heat to medium-low and cover. Cook for 15 minutes or until the onions have softened. Remove lid, stir the mixture and continue to cook with the lid partially covering the pot for about 1 hour and 30 minutes or until the mixture resembles a dark chutney. Add more water while cooking if the mixture becomes too dry.
  3. Remove from heat and let cool. Serve as desired.
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**Helpful tips and common mistakes

Like all jams, this one is no different except for one extra step: cooking the bacon. Because bacon has a lot of fat, cook before mixing it with other ingredients to render the fat. If you skip this step, you will have one greasy chutney.

Add the remaining ingredients including the onion, sugar, vinegar, water and mustard seeds. The chutney needs the onion to make it the desired texture and to bring the sweetness that all chutneys have.

You can play around with the vinegar and substitute balsamic with sherry or apple cider vinegar; both would work well with the recipe.  If the chutney gets too dry while cooking, add a little water to prevent it from burning. About 1 hour and 30 minutes later, I had glorious bacon onion chutney. Add it to your grilled cheese and enjoy an explosion of salty, sweet, smoky, cheesy goodness!bacon onion chutney

bacon onion chutneybacon onion chutney

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.

 

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