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Makes about 1 1/2 to 2 cups.

• 2 1/2 medium Vidalia® onions, 8-9 ounces each, coarsely chopped
• 2 Tbs Olive Oil
• 1 Tbs Dijon mustard
• 1 Tbs plus 1 1/2 tps white wine vinegar
• 1 Tbs sugar
• 1/4 c honey
• Pinch cinnamon
• 1-2 Tbs vegetable oil (if needed to thicken)
• Salt and Pepper to taste

In large skillet, heat olive oil. Add onions and sauté until caramelized.

Puree onions in a blender or food processor.

Add mustard, vinegar, sugar, honey and cinnamon and blend to combine ingredients.

Add oil, if needed, until mixture is consistency of honey. 

Chutney can be stored covered in the refrigerator up to two weeks.

Serving suggestions: Use as a condiment on sandwiches and as a sauce for grilled meats such as pork or chicken or fish. Mix into steamed or sautéed green vegetables or drizzle over tangy goat cheese for an elegant appetizer. Combine with sour cream or plain yogurt for a vegetable dip.

Contributed by Executive Chef Stephen Lewandowski, Tribeca Grill, New York, NY
Copyright © 2006 The Vidalia Onion Committee, used with permission


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