Dancing Pig Chutney

Yes you herd it right, with caramelised onions and full of bacon, Dancing pig chutney will be the condiment you have been missing! Goes well with some cheese, crackers, with a glass of red wine. This chutney is a bit spicy. If you prefer no spice or little spice, you can avoid the Scotch bonnet completely and add little of chilli powder. Very quick and easy recipe to prepare only takes 30 minutes in total.

Ingredients

• 1 pack of bacon, cut into 1-inch pieces

• 2 large onion, about 3 cups (finely chopped)

• 3-4 cloves garlic, minced

• 85g brown sugar

• 1/4 cup (85g) honey (alternative to maple syrup)

• 1/3 cup (79g) apple cider vinegar

• 1 teaspoon chili powder, optional but highly recommended

• 1 Scotch bonnet finely chopped (If you like the heat, totaly optional)

Method

In a medium saucepan, cook bacon over medium heat until crispy.

Place cooked bacon on a paper towel to drain excess oil.

You need about 4 tablespoons of bacon fat to remain in the pan, carefully remove the rest.

Add the onion to the pan with the bacon fat, reducing heat to medium-low. Cook until the onions are caramelized (about 15-20 minutes), stirring often.

Mix in the garlic, brown sugar, honey, apple cider vinegar, chilli powder, scotch bonnet and pieces of cooked bacon. Simmer for 7-10 minutes, or until the mixture has thickened. (Think of the consistency of a jam.)

Sterilise the jam jar first and let the jam cool before transferring it to a jar

Serve warm or cold, with cheese, crackers and a glass of red wine.

Shelf-life: Store it up-to 2 weeks in the refrigerator. Can freeze it for more than a month!