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.
**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!
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