In itself, chutney is a deliciously sweet and tangy condiment that satisfies the taste buds but bacon chutney is on a whole new level! Sadly, I only discovered the joys of bacon chutney a few months ago at a local cafe called Sprolo and I knew that I’d have to try and recreate this at home. I found a recipe online and adapted it with the ingredients I had on hand. The result was sweet, salty, tangy goodness and needless to say it didn’t last very long in the house!
With Mother’s Day coming up this Sunday, I thought this would make a fantastic edible gift, so I’ve doubled the quantities of the original recipe to make an extra large batch for the 2 special ladies in our lives. I’m sure they’ll love it as much as we do and I hope you do too!
Bacon Chutney Recipe
Fills 2 large jars | Prep Time: 20 mins | Cooking Time: 1 hour
Ingredients
- Big glug of olive oil
- Canola oil cooking spray
- 4 leeks, roughly chopped
- 4 onions, roughly diced
- 2 bulbs of garlic, roughly diced
- 10 strips of bacon
- 2/3 cup honey
- 1 can diced tomatoes
- 1/3 cup tomato paste
- 1/2 tablespoon paprika
- 1/2 tablespoon oregano
- 1/2 tablespoon Tabasco Chipotle Pepper Sauce
- 2 teaspoons balsamic vinegar
- Salt and pepper to taste
Method
Heat the oil in a large saucepan and saute the leeks, onions and garlic until the vegetables become soft. Add the honey and stir well to dissolve. Add the diced tomatoes, tomato paste, paprika, oregano and chipotle pepper sauce. Stir well to combine everything together. Bring the heat down and let the chutney simmer with the lid on for about 1 hour.
While the chutney is simmering, preheat the oven to 180 degrees and lay out the strips of bacon on lightly sprayed baking paper. Bake the strips of bacon in the oven for around 15-20 minutes or until crispy. Remove from the oven and set aside on paper towels to cool. Once cooled, dice into small pieces.
Once the chutney has finished simmering, add the balsamic vinegar, salt and pepper. Taste and adjust any seasoning. Gently stir in the diced bacon. Enjoy some warm chutney on toasted bread and pop the rest in an airtight container in the fridge to enjoy for later.
Bon appetit!