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2026-01-30T11:55:14Z

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{{#seo:
|title=Balsamic vinegar and shallot chutney, an alternative version recipe
|titlemode=replace
|keywords=#shallots #demerarasugar #maple #simmer #pizzas #cayenne #jaggery #thyme #pickled #balsamicvinegar #oliveoil
|hashtagrev=032020
|description=The recipe for this delicious sweet jammy chutney was sent to me by Jennifer, one of our Canadian visitors
}}

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 [[Gavins balsamic onion pizza|Gavin's balsamic onion pizza]].

The original recipe made just enough to top two [[pizzas]], this recipe makes enough for 1 jar of chutney.
{{recipesummary
|TotalCalories = 599
|PortionCalories = 299
|DatePublished=1st January 2016
|Author=Chef
|ImageComment = The original [[Balsamic vinegar and shallot chutney]]
|Servings = Serves 2
|Difficulty = 1
|TotalTime = 30 minutes
|PrepTime = 5 minutes
|CookTime = 25 minutes
|Image = [[Image:Balsamic jam.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''A nice way to use balsamic''

5/5

This is great with green salads

 [[User:Sue_spins|Susie]] 
</tr></td>
</table>

{{RecipeIngredients
| 16 [[Shallots|shallots]]
| 1 tablespoon [[Demerara sugar|demerara sugar]] or [[jaggery]]
| Around 120 ml good [[Balsamic vinegar|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
}}
===Method===

{{RecipeMethod
| Peel and slice the [[Shallots|shallots]] thinly. ''[[Shallots#Peeling shallots|See here for peeling tips]]''
| Add the sliced [[Shallots|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.
}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Dips and sauces]]
[[Category:Pasta recipes]]
[[Category:Pickles and preserves]]
[[Category:Pizza recipes]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]]
[[Category:Accompaniments]]
[[Category:Pickled]]

<code 'hashtagrev:12032020'>[[Special:Search/shallots|#shallots]] [[Special:Search/demerarasugar|#demerarasugar]] [[Special:Search/maple|#maple]] [[Special:Search/simmer|#simmer]] [[Special:Search/pizzas|#pizzas]] [[Special:Search/cayenne|#cayenne]] [[Special:Search/jaggery|#jaggery]] [[Special:Search/thyme|#thyme]] [[Special:Search/pickled|#pickled]] [[Special:Search/balsamicvinegar|#balsamicvinegar]] [[Special:Search/oliveoil|#oliveoil]]
</code>

Balsamic vinegar and shallot chutney (alt) - Revision history

Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"