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