Balsamic Bacon Chutney

Due to an unforeseen miracle of changing Freeview boxes I now (after 10 years mind you) get a few precious hours of the Food Network a day.  That is the good news – the bad news is that the window in which this miracle occurs is limited to between 8-10 pm so I have been watching the same two shows of Diners, Drive-ins & Dives and Cupcake Wars non-stop for a two-week span. Well, I will take what I can get.

This beauty was originally described as “Bacon Jam” sold from the Skillet Street Food, a gourmet burger van in Portland Oregon, but I tweaked it quite a bit to create the wondrous thing below. I am so pleased to introduce you my new Balsamic Bacon Chutney –  and oh heavens,  do you all need this in your life!

Tastes so good it should be bad for you…but it’s not!

Firstly, I had to rename it straight away due to the universal facial reaction of Brits when you say “Bacon Jam”.  It would be similar if you went up  to an average American and said with great enthusiasm that you were going to make a “Fish Pie” – go on and try it and see what happens…it will be fun I promise!  Then after reviewing several versions, I was not in love with the finely ground texture of most recipes and of course had to combine ALL my favourite hints of smoky, salty, sweet & spicy all in one go – and viola, bliss on a spoon.

For a final flourish I had to take it through a few test trials as to the best application of such an accompaniment.  Here is how I have had it so far:

– On a turkey burger topped with crumbled blue cheese

– On a salmon fillet as a crust

– In a turkey sandwich with sliced granny smith apples & mature cheddar cheese

– On a piece of toast topped with a poached egg

– On top of pancakes (for that bacon & syrup blast of flavour)

– And of course with cheese & biscuits/crackers

All of which I am happy to report are flaming delicious!

Now here is the best part…with the upcoming bikini season fast approaching I have been counting my Pro Points like a good girl.  A serving of this chutney – and we are talking a serious heaping TABLESPOON (22 grams) is only 1 measly point in Weight Watcher world.  That is less that 2 weensy teaspoons of low-fat mayo!  I have also made it with turkey bacon/rashers which is totally yummy as well, but be prepared to add an extra dash of maple syrup & balsamic vinegar at the end if it gets too dry.

Here is the very simple recipe for what I hope will become one of your new favourites in your condiment world.  This recipe  makes a pretty modest batch of  325 – 330 grams or a little more than half a pound (depending on how much of the cooked bacon you eat along the way).  As we have gone through 3 batches so far this week, I can recommend doubling or tripling it soon.

Please let me know of any new additions or ways in which you have found it to work for you – ENJOY!

Balsamic Bacon Chutney


  • 250 grams or half pound of bacon
  • 1 medium onion, diced
  • 2 Tablespoon brown sugar
  • 2 Tablespoons Balsamic vinegar
  • 2 Maple Syrup
  • 2 cloves garlic, minced
  • 1/2 teaspoon hot chilli flakes


  1. Cook bacon in a large fry pan until well done, remove from pan to drain
  2. In the same pan fry the diced onion on low heat until very soft
  3. Cut up or dice cooked bacon and return to pan with onion
  4. Add sugar, vinegar & syrup and reduce for 2-3 minutes on low
  5. Add minced garlic and chilli flakes and continue to reduce until glossy chutney consistency.
  6. Cool and store in a covered jar in the fridge
  7. Chutney should keep for up to 3 weeks in fridge (ha ha will never last that long!)




Comments (6)

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  1. jess says:

    love it!! sounds super tasty, jean – will have to try it out.

    • Anne says:

      My dearest Jean,
      Yo girl!
      With this recipe your have crossed the calorie rubicon. You have traveled beyond the fat event horizon. You no longer belong among your US compatriots anymore.
      Do you realize what is going on over yonder? How far away they are from anything to do with bacon, chutney or other calorie- loaded words?
      The following clip is what suburban mom-hood is about. Today. Get with it sweetheart!

      Love you, but Dame Edna would have a gazillion pertinent things to say to you!

      Love, Anne (one of your vintage continuing education coaches!)

      • Jean says:

        Love the clip! I am happy to be out of US fitness zone if it doesn’t include bacon – even as a slimming condiment!

        • Anne says:

          I am not sure that Americans would even use the word ” condiment'” anymore. It sounds rather racey, in a pre-electoral context…xoxo

          • Jean says:

            I was under the impression that you too were an American abroad in Paris?! I must admit I have been slightly shocked at just how very British I have become of late…I actually own, use & love a tea cosy – eeek!

  2. Anne says:

    As a matter of fact Jean, I would be fascinated with a post dedicated to the history and various uses of tea cozies. I have read and heard of said object but in my US youth and now in France, I’ve never seen in situ.

    Also would love a fabulous recipe for shortbread highlanders. My lads are mad for them!

    Love your posts, thanks a bunch.

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