Balsamic vinegar and shallot chutney (alt)
One of our Canadian visitors sent me an email with an improved version of Balsamic vinegar and shallot chutney she made for her New Year's eve party. It looks so good I thought I would reproduce it here. thanks Jennifer.
The original recipe was used as a pizza topping on Gavin's balsamic onion pizza.
The original recipe made just enough to top two pizzas, this recipe makes enough for 1 jar of chutney.
- 16 shallots
- 1 tablespoon demerara sugar or jaggery
- Around 120 ml good balsamic vinegar
- 60 ml Maple balsamic vinegar
- 1 clove of garlic, peeled and crushed
- 1 tablespoon olive oil - cayenne infused olive oil or chilli oil
- 1 teaspoon dijon mustard
- A pinch of fresh thyme
- A teaspoon of lemon juice or more to taste
- Peel and slice the shallots thinly. See here for peeling tips
- Add the sliced shallots to a small pan and cover with a little water, cover with a lid and simmer vigorously until the shallots have softened and most of the water is reduced, about 25 minutes. Don't allow it to burn.
- Remove the cover and boil off most of the remaining water.
- Add the olive oil and garlic to a small saute pan, heat gently then add the shallot mixture.
- Heat until the garlic is gently coloured and all of the water has been reduced.
- In a separate bowl whisk the balsamic vinegars, sugar, and dijon mustard until combined.
- Mix this mixture back into the saute pan with the shallots, add a pinch of thyme and 1 teaspoon of lemon juice, or more to taste.
- Reduce until you have a chutney-like consistency.
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