Sauce Bourbon Onion Chutney


Nec timeo, nec sperno
Staff member
  • 2 tablespoons vegetable oil
  • 2 1/2 cups chopped yellow onion
  • 1 teaspoon mustard seeds
  • 1/2 cup bourbon
  • 2 tablespoons molasses
  • 1/8 teaspoon ground allspice
  • 1/2 cup water
  • 2 1/2 ounces chopped dried apricots
in a heavy 12 inch skillet, combine the oil, onions, and mustard seeds, and cook on medium heat until the onions begin to turn golden brown.
Deglaze the pan with bourbon and add molasses, allspice, water, and apricots.
Bring the cuthney to a simmer and cook until thick, about 15 minutes.
When mixture is thick, remove from heat, place in plastic container and refrigerate.