Sweet Vidalia®; Onion and Cinnamon Honey Chutney
By Stephen Lewandowski, Executive Chef, Tribeca Grill
- 2 tablespoons olive oil
- 2 1/2 medium Vidalia® onions, 8-9 ounces each, coarsely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon plus 1 1/2 teaspoons white wine vinegar
- 1 tablespoon sugar
- 1/4 cup honey
- Pinch cinnamon
- 1-2 tablespoons vegetable oil (if needed to thicken)
- Salt and pepper to taste
In large skillet, heat olive oil. Add onions and sauté until caramelized (deep golden brown in color). Purée onions in a blender or food processor. Add mustard, vinegar, sugar, honey and cinnamon and blend to combine ingredients. Add oil, if needed, until mixture is consistency of honey.
Makes about 1 1/2 to 2 cups. Chutney can be stored covered in the refrigerator up to two weeks.
Serving suggestions: Use as a condiment on sandwiches and as a sauce for grilled meats such as pork or chicken or fish. Mix into steamed or sautéed green vegetables or drizzle over tangy goat cheese for an elegant appetizer. Combine with sour cream or plain yogurt for a vegetable dip.
Per serving: 30 Calories, 2g (49% calories from fat) Fat, 0g Protein, 4g Carbohydrate, 6mg Sodium
Food Exchanges: 1/2
Contributed by Executive Chef Stephen Lewandowski, Tribeca Grill
- Stephen Lewandowski
- Executive Chef
- Tribeca Grill
Rising star chef Stephen Lewandowski takes Tribeca Grill’s contemporary American cuisine to stellar heights. Owned by renowned restaurateur Drew Nieporent and legendary actor Robert De Niro, Tribeca Grill, a downtown Manhattan landmark, is a magnet for celebrities and a clientele that has enjoyed great food and wine for fifteen years. Chef Lewandowski’s commitment to supporting agriculture is evident by his involvement in teaching elementary school students how food weaves its way from farm to table.