Sweet Vidalia Onion and Cinnamon Honey Chutney

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Sweet Vidalia Onion and Cinnamon Honey Chutney

 

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.

 

 

 

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