Sweet Vidalia Onion and Cinnamon Honey Chutney

Sweet Vidalia Onion and Cinnamon Honey Chutney

From: executive chef Stephen Lewandowski, Tribeca Grill, NYC. This chutney can be used as a sauce for grilled meats, including pork. Yield: 1 1/2-2 cups.

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
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