Bacon and Tomato Chutney
Do you need to jazz up that plain grilled cheese or burger? This chutney is just the thing. Sweet, smoky and salty, this condiment is perfect for sandwiches of any kind, as a topping for devilled eggs or crostini — or you could just eat it right off the spoon.
Ingredients
- 5 slices bacon
- 3 cups tomato, diced
- ½ cup yellow onion, finely diced
- 1 garlic clove, minced
- 3 tablespoons sugar
- ¼ cup apple cider vinegar
- ½ teaspoon mustard seeds
- ¼ teaspoon thyme
- ¼ teaspoon allspice, ground
- Zest of one lemon
- 1 tablespoon fresh chives, thinly sliced
- ¼ teaspoon salt
- Black pepper
Instructions
- Cut the slices of bacon in half and add them to a large frying pan over medium-low heat. Cook the bacon until crisp and all the fat is rendered out. Remove the bacon from the pan and place on paper towel.
- Pour out all but a tablespoon of the bacon fat from the pan. Add the onion and garlic and cook until soft. Add the tomatoes, sugar, cider vinegar, mustard seeds, thyme, allspice, salt and pepper to the pan. Crumble or chop the bacon into small pieces, roughly the size of the diced tomato. Add the bacon into the pan. Stirring occasionally, cook the chutney until almost all the liquid gone. Remove from the heat and adjust the seasoning to your liking. Once the chutney cools, add the lemon zest and the minced chives and mix well.
- The chutney can be used immediately or stored in the refrigerator for about a week.
