Bringing Home the Bacon: DIY Tomato Bacon Chutney
It probably goes without saying, but bacon goes well with everything—especially cheese.
As promised, here’s cheese accompaniments part deux. This entry features a savory spread to give your crusty bread and cheese some spiciness and sweetness.
TOMATO BACON CHUTNEY
Blogger Rachael Hutchings of La Fuji Mama loves culture with a capital L-O-V-E, so she was enthusiastic when I asked her about using this delish chutney recipe. You can enjoy any cheese with this bacon chutney, but Rachael strongly recommends smoked goat cheddar—“Something that is creamy with a bit of tang to compliment the acidity of the tomatoes and smokiness of the bacon! It can be eaten on bread, with crackers, on a baked potato, or even to take a hot dog up a notch.”
Makes 3 ½ cups
- 2 tablespoons olive oil
- 2 medium yellow onions, diced
- 2 leeks, chopped
- 10 cloves garlic, diced
- 1/3 cup honey
- 1 can (28 ounces) whole peeled tomatoes, strained and chopped
- 1 chipotle pepper, diced
- 1 teaspoon smoked paprika
- 1 sprig fresh rosemary
- Salt and pepper to taste
- 2 tablespoons rice wine vinegar
- 5 pieces thick smoked bacon
- Slow cooker, optional
Step 1: Assemble Ingredients
Step 2: Sauté
Heat the olive oil over medium and add the onions, leeks, and garlic. Cook, stirring continually, until tender.
Step 3: Add Ingredients
Mix in the honey and cook until well integrated. Add the tomatoes, chipotle pepper, paprika, and rosemary. Stir to combine.
Step 4: Cook in Slow Cooker*
Transfer the chutney to slow cooker. Cover and cook on high heat for 2 hours.
Step 5: Don’t Forget the Bacon!
Place the bacon strips on a foil-lined baking sheet and cook in preheated oven at 350˚F until crispy all over. Drain the bacon on paper towels and then dice into small pieces.
Step 6: Fold in Bacon
Add salt and pepper to taste after the chutney has finished simmering. Stir in the rice wine vinegar and remove the rosemary. Fold in the diced bacon.
Step 7: Spread
Keep refrigerated in an airtight container for up to 3 weeks. Serve warm or cold. Remember that crusty bread? A match made in heaven. Now all you need is some cheese…
Caught in a Jam?
Preserves, jellies, jams, what’s the difference? Add marmalade and chutney into the mix, and the differentiation may be, er, jarring. Even more perplexing, did you know Brits call Jello “jelly”? Imagine their confusion when you ask for a peanut butter and jelly sandwich! Here’s a quick rundown for the next time you step into the pantry.
- Preserves- a blanket term for all the spreads on this list.
- Jam- a spread that typically contains the juice and flesh of a fruit or vegetable.
- Jelly- a clear and translucent spread.
- Marmalade- a spread made from the juice and peel of a citrus fruit.
- Chutney- a relish made of fruit, spices and herbs; often made with sugar and vinegar.
- Fruit Butter- a thick yet smooth spread in which fruit is blended; there should be no free liquid.
*NoteRecipe and Photos by Rachael Hutchings
No slow cooker? Allow the chutney to simmer over low heat for 1 hour on stovetop.