Ingredients:
2 tablespoons olive oil
2 1/2 medium Vidalia onions, eight to nine 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 to 2 tablespoons vegetable oil, if needed to thicken
Salt and pepper to taste
Directions:
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.
Makes about 1 1/2 to 2 cups.
Notes:
Chutney can be stored covered in refrigerator up to two weeks.
Serving suggestions: Use as a condiment on sandwiches and as sauce for grilled meats.
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 Type: Authentic2 tablespoons olive oil
2 1/2 medium Vidalia onions, eight to nine 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 to 2 tablespoons vegetable oil, if needed to thicken
Salt and pepper to taste
Directions:
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.
Makes about 1 1/2 to 2 cups.
Notes:
Chutney can be stored covered in refrigerator up to two weeks.
Serving suggestions: Use as a condiment on sandwiches and as sauce for grilled meats.
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.
Author: Executive Chef Stephen Lewandowski
Restaurant: Tribeca Grill, New York, NY, USA
Source: http://cjonline.com/stories/011806/fla_recipes.shtml