Bacon Chutney

When cooking for the family vegetarians here’s a side that keeps the meat eaters happy. Great on pot beans & green beans, eggs, waffles & pancakes, hot dogs & hamburgers and maybe a crostini. Ice cream, not so much. Honestly, you can use this chutney on just about anything. Few ingredients and simply made this recipe keeps in the refrigerator for a good week. Let’s get to it!

Recipe

Makes about 1 1/2 to 2 cups.
Serves 6

1 Pound bacon, preferably peppered thinly sliced bacon
2 Tablespoons butter
1 Large yellow onion-diced
1 Clove garlic-minced
3 Tablespoons dark brown sugar
1 Tablespoon balsamic vinegar (or apple cider vinegar for more tang)
Salt to taste if needed

Cut bacon in one inch pieces and fry over moderate heat until crispy. Drain and remove bacon. Keep those stuck on drippings in your skillet.

In the same skillet (with the drippings but grease drained) add butter and onion. Cook onion for 20-30 minutes until caramelized but not crispy brown. You may need to turn heat to low medium heat.

Add the garlic and stir with onion for about a minute. Now add back bacon. You can whirl the bacon in a blender beforehand if you want a smoother texture. We like chunky.

Add the vinegar and brown sugar. Simmer on low until the sugar is melted into the ingredients.

It’s ready!