Get ready to embark on a mouthwatering culinary journey that celebrates the rich flavors of Canadian cuisine! This Peameal Bacon and Onion Chutney is not just a recipe—it's a delectable experience that transforms simple ingredients into a symphony of sweet, savory, and tangy perfection. Whether you're a home cook looking to impress or a food enthusiast craving something extraordinary, this dish promises to elevate your dining experience and transport you straight to the heart of Canadian comfort food.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Canadian
Serves: 4 servings
Ingredients
- 1 lb peameal bacon
- 2 large onions, sliced
- 1 cup brown sugar
- 1/2 cup apple cider vinegar
- 1 tsp mustard seeds
- Salt and pepper to taste
Instructions
- Prepare ingredients by slicing onions thinly and patting peameal bacon dry with paper towels.
- Heat a large skillet over medium heat and slice peameal bacon into 1/4-inch thick pieces.
- Lightly brown the peameal bacon slices in the skillet, cooking for approximately 2-3 minutes per side until edges are crisp and golden. Remove bacon and set aside.
- In the same skillet, add sliced onions and cook until they become soft and translucent, approximately 5-7 minutes.
- Add brown sugar, apple cider vinegar, and mustard seeds to the onions. Stir continuously to prevent burning.
- Reduce heat to low and simmer the onion mixture for 15-20 minutes, stirring occasionally until the mixture becomes thick and syrupy.
- Season the chutney with salt and pepper to taste, adjusting flavors as needed.
- Return the cooked peameal bacon to the skillet and gently mix with the onion chutney to warm through.
- Remove from heat and let rest for 2-3 minutes before serving to allow flavors to meld.
- Serve warm as a main dish or appetizer, accompanied by crusty bread or roasted potatoes.
Tips
- Choose Quality Ingredients: Use fresh, high-quality peameal bacon and sweet onions for the best flavor profile.
- Pat Bacon Dry: Always pat the peameal bacon dry before cooking to ensure a crisp, golden exterior.
- Control Your Heat: When caramelizing onions and making the chutney, maintain a low to medium heat to prevent burning and achieve a rich, syrupy consistency.
- Taste and Adjust: Don't be afraid to taste and adjust the seasoning. The balance of sweet, tangy, and savory is key to this recipe's success.
- Let It Rest: Allowing the dish to rest for a few minutes after cooking helps the flavors meld together beautifully.
- Serve Creatively: Experiment with serving this chutney alongside different sides like crusty bread, roasted potatoes, or even as a topping for sandwiches.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 75mg
