From: executive chef Stephen Lewandowski, Tribeca Grill, NYC. This chutney can be used as a sauce for grilled meats, including pork. Yield: 1 1/2-2 cups. 2 Tbsp. olive oil 2 1/2 medium Vidalia onions, 8-9 oz. each, coarsely chopped 1 Tbsp. Dijon mustard 1 Tbsp. plus 1 1/2 tsp. white wine vinegar 1 Tbsp. sugar 1/4 cup honey pinch of cinnamon 1-2 Tbsp. vegetable oil (if needed to thicken) to taste, salt and pepper In large skillet, heat olive oil. Add onions and saute until caramelized (deep ...
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