Date and Bacon Chutney
Date and Bacon Chutney
Ingredients
- 8 slices bacon, diced
- 1 large red onion, diced
- 2 tbsp thyme leaves
- 1 tbsp (15 ml) olive oil
- 2 garlic cloves, finely chopped
- 1 cup (250 ml) water
- 1/3 cup (75 ml) sherry vinegar
- 6 Medjool dates, pitted and chopped
- 1 tbsp (15 ml) honey
- 1/4 tsp (1 ml) vanilla
- 24 wild blueberry and almond crackers
Instructions
- In a large non-stick skillet over medium heat, cook the bacon until crispy. Drain the bacon on paper towels. Set aside. Pour the bacon fat into a glass bowl. Once cool, compost the bacon fat.
- In the same skillet over medium heat, soften the onion and thyme in the oil. Season generously with pepper. Cook for 10 minutes or until the onion is nicely caramelized, stirring often. Add the garlic and cook for 1 minute longer.
- Deglaze the skillet with the water and vinegar while stirring. Add the dates, honey and vanilla. Bring to a boil. Simmer over low heat for 10 minutes or until the dates have broken down and the liquid has been almost completely absorbed. Add the bacon and cook for another 5 minutes. Adjust the seasoning. Transfer into a bowl and let cool. Refrigerate for 1 hour or until the chutney is completely chilled.
- Serve the chutney with a selection of cheese and cold cuts. Serve with the crackers. The chutney will keep for 1 week in an airtight container in the refrigerator.
Date and Bacon Chutney