A superb Christmas gift, but in all honesty a chutney that works on all tables all year round, this wonderfully simple onion and Denhay chutney works with cheese platters, atop burgers, in sandwiches, with cooked breakfasts and especially with cold meats (we’re thinking cold cuts of turkey and Denhay gammon!). No one will be disappointed, especially given it’s Gluten and Dairy free, and suitable for Paleo diets.
3 packets Denhay unsmoked streaky bacon (approx. 600g)
5 large white onions finely chopped
3 generous handfuls of sultanas (optional)
180ml strong black freshly brewed coffee
½ tsp ground cumin
1 ½ tbsp balsamic vinegar
Preparation time 20 minutes Cooking time 1hr 15 minutes Serves 3 small jars, approx. 15 people
Start by crisping the Denhay bacon. Cut each rasher of streaky bacon in half. Heat a griddle pan to a medium/high heat on the hob and add the cut rashers of bacon, frying until they start to brown and crisp (approx. 10mins). Once crisped up, remove from the griddle pan and lay on a plate lined with kitchen paper to cool on one side.
Using the bacon fat in the griddle pan, cook the onions over a lower heat until they soften and turn translucent in colour. Lower the heat further before adding the coffee, cumin, honey, sultanas (if you’re using) and strips of bacon and leave to simmer for 40mins until you achieve a thick jam-like consistency.
Now stir in the balsamic vinegar, mix in well and then pour the mixture into a food processor. Pulse only a few times, just so the bacon breaks down but ensure you don’t lose too much of the texture – you want to achieve a nice thick but chunky chutney.
Transfer into small sterilised jars, seal and store in the fridge for anything up to 4 weeks.
We have lots of delicious recipes using Denhay’s award winning dry cured bacon and gammon. Click on the links below to discover more.