BOURBON ONION CHUTNEY

ONION CHUTNEY WITH BOURBON

I’ve been on a bourbon recipe kick and adding it to this jam-like chutney took it to parts unknown. The bourbon provides depth and an unparalleled umami note which will elevate burgers, pulled pork sliders, tacos and ramen bowls to unprecedented levels.  It’s also a wonderful accoutrement for any charcuterie and cheese board or mixed with cream cheese to make an outstanding dip.

 3 TBSP bourbon

2 TBSP ACV

1 TBSP Balsamic vinegar

1 TSP mustard seeds

½ TSP Aleppo pepper and a pinch of red pepper flakes or cayenne

3 TBSP light brown sugar

1 sprig of fresh rosemary

1 TSP Kosher salt and fresh cracked pepper

1 large white onion and 1 large brown onion – cut in half and cut into halfmoons

In a medium saucepan heat 2 TBSP of olive oil and start sweating the onions with a pinch of salt. After a few minutes, add the mustard seeds, Aleppo pepper, pinch of red pepper flakes, the rosemary and sauté till onions are soft – about 15 minutes over low heat.  Incorporate the sugar and allow it to melt into the onions – about 1 minute.  Add the Bourbon, ACV and balsamic, raise the heat to medium and allow contents to evaporate for a few minutes till you see that the liquids have absorbed into the onions. Allow to cool to room temperature and the mixture will thicken.  Remove the rosemary sprig before storing in a mason jar.  Will keep for a week in the fridge.

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