Bacon and Caramelised Red Onion Chutney

Monday was a very hard day, I took my parents to the airport. They were here for 2 weeks, 2 incredible weeks. Each trip we see them the bond my daughter forms with them gets stronger and stronger in a way that blows me away. There are times I worry about what living so far away from my family means about the kind of a relationship my kids will have with my family. But seeing her play with them and adore them the way she has on this trip has helped ease those fears. It isn’t easy having half of your heart on the other side of the world as many other expats will tell you. But thankfully technology has made this distance easier and I am grateful for that. I wanted to share a recipe with you that is already a favourite of my family here but is even more special because I introduced my parents to it this trip and they fell in love.

Chutney is a staple here in the UK, from mango chutney to tomato chutney it is a condiment that has become ingrained in the culture. Growing up I never liked mayonnaise, I still don’t, and so I have always enjoyed sandwiches dry. But being introduced to chutney has opened up my taste pallet to a wonderful new world. Onion chutney is standard in our house, with or without the bacon and I challenge you not to fall in love with this condiment. Jazz up a plain sandwich, burger or serve it with your cheese and crackers, it is addicting.

Bacon-and-Caramelized-Onion-Chutney-burger

Bacon and Caramelised Red Onion Chutney

400g red onions, sliced
200g (7oz) bacon
200g (1 c.) soft brown sugar
125mL (1/2 c.) balsamic vinegar

Bacon-and-Caramelized-Onion-Chutney-bacon
Cook the bacon in a sauce pan. If you are using fatty bacon you won’t need any additional oil how ever for mine I needed a small amount of oil in the pan to ensure it didn’t stick. Do not allow the bacon to get too crispy. Once the bacon has cooked take it out of the pan and chop up into small pieces, leave the grease in the pan. This can be done when the bacon is raw but I find raw bacon too fiddly to want to both.
Bacon-and-Caramelized-Onion-Chutney-simmering
Add the onions to the bacon greased pan and cook gently over a low heat for about 20 minutes. Then add the sugar, vinegar and the bacon and bring to a boil. Once it reaches a boil turn heat down to a simmer and cook for an hour.
Bacon-and-Caramelized-Onion-Chutney2
Pour into sterilised jars and allow to cool. Ideally chutney is best if allowed to mature for a month but seriously there is no way I could ever wait that long. Chutney will thicken as it cools.

 

Bacon and Caramelised Red Onion Chutney
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Ingredients
  • 400g red onions, sliced
  • 200g (7oz) bacon
  • 200g (1 c.) soft brown sugar
  • 125mL (1/2 c.) balsamic vinegar
Instructions
  1. Cook the bacon in a sauce pan. If you are using fatty bacon you won't need any additional oil how ever for mine I needed a small amount of oil in the pan to ensure it didn't stick. Do not allow the bacon to get too crispy.
  2. Once the bacon has cooked take it out of the pan and chop up into small pieces, leave the grease in the pan. This can be done when the bacon is raw but I find raw bacon too fiddly to want to both.
  3. Add the onions to the bacon greased pan and cook gently over a low heat for about 20 minutes. Then add the sugar, vinegar and the bacon and bring to a boil. Once it reaches a boil turn heat down to a simmer and cook for an hour.
  4. Pour into sterilised jars and allow to cool. Ideally chutney is best if allowed to mature for a month but seriously there is no way I could ever wait that long. Chutney will thicken as it cools.
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2 Responses to Bacon and Caramelised Red Onion Chutney

  1. Cali says:

    Sounds great, have to try this.

  2. Stacy says:

    Oh, Laura, I’ll back you up on the hardness of expat goodbyes. And the wonderfulness of chutney. Let’s just keep giving thanks for the blessings of Skype and internet. Hugs to you!
    Stacy recently posted..Chickpea Tabouli #KickOffToSummer2014 #GourmetGarden #Gluten-freeMy Profile

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