Yield: 1 1/2 to 2 cups.
2 tablespoons olive oil
2 1/2 medium Vidalia® onions, 8-9 ounces each, coarsely chopped
1 tablespoon Dijon mustard
1 tablespoon plus 1 1/2 teaspoons white wine vinegar
1 tablespoon sugar
1/4 cup honey
Pinch cinnamon
1-2 tablespoons vegetable oil (if needed to thicken)
Salt and pepper to taste
Procedure
- In large skillet, heat olive oil. Add onions and sauté until caramelized (deep golden brown in color). Purée onions in a blender or food processor. Add mustard, vinegar, sugar, honey and cinnamon and blend to combine ingredients. Add oil, if needed, until mixture is consistency of honey.
- Chutney can be stored covered in the refrigerator up to two weeks.
- Use as a condiment on sandwiches and as a sauce for grilled meats such as pork or chicken or fish. Mix into steamed or sautéed green vegetables or drizzle over tangy goat cheese for an elegant appetizer. Combine with sour cream or plain yogurt for a vegetable dip.
Recipe and photo courtesy of the Vidalia Onion Committee
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