Onion Bacon Jam is not your traditional sweet preserve, but it’s definitely worth trying! This savory, rich, and tangy condiment brings a unique twist to your favourite dishes. With the deep, caramelized taste of onions balanced by the smoky saltiness of bacon, this relish is an absolute game-changer.
Perfectly paired with cheese and crackers, spread on sandwiches, or even mixed into ground beef for an extra layer of flavour, Onion Bacon Relish will take your meals to the next level. Try it once, and it just might become your new favourite kitchen staple!
Onion & Bacon Relish (Chutney)
Looking to elevate your favorite dishes? This homemade bacon and onion relish (chutney) is the perfect blend of smoky, sweet, and savory flavours.
Ingredients
- 500g smoked bacon cut in small pieces
- 4 medium red onions thinly sliced
- 1 white onion thinley sliced
- 2 cloves garlic finely chopped
- 10ml mustard seeds
- 125ml brown sugar
- 125ml Turkish Fig Balsamic Reduction or any other balsamic vinegar
- 100ml old brown sherry
- 4 bay leaves
- 5ml cayenne pepper
Instructions
Method:
- Crisp the BaconIn a frying pan over medium heat, cook the bacon until golden and crispy. Remove and set aside.
- Sauté the AromaticsUsing the same pan, sauté the onions, garlic, and mustard seeds in the rendered bacon fat for about 10 minutes, stirring frequently and scraping up any browned bits.
- Deglaze & ReducePour in the sherry and stir in the brown sugar. Let the mixture reduce by half, allowing the sugar to dissolve completely.
- Combine IngredientsAdd the balsamic reduction, bay leaves, and cayenne pepper. Stir well.
- Finish CookingReturn the bacon to the pan and let the mixture simmer until thick and syrupy, about 10 minutes.
- Store & ServeTransfer the relish to a sterilized 500ml jar, allow it to cool, then refrigerate to let the flavorus meld.
- Serving SuggestionsEnjoy this relish as a topping for burgers, sandwiches, or grilled meats. It also pairs beautifully with cheese platters and roasted vegetables.📌 Storage Tip: Keep refrigerated in a sealed jar for up to two weeks.