RH Staff

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 golden brown in color). 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 the consistency of honey. Chutney can be stored in refrigerator for up to two weeks.

VIDALIA ® ONION COMMITTEE