Categories: Chutney

Ingredients

• 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
• pinch of cinnamon
• 1-2 Tbsp. vegetable oil (if needed to thicken)
• to taste, salt and pepper

Directions

1. In large skillet, heat olive oil. Add onions and saute until caramelized (deep golden brown in color). Puree onions in a blender or food processor. Add mustard, vinegar, sugar, honey and cinnamon and blend to

2. combine ingredients. Add oil, if needed, until mixture is the consistency of honey. Chutney can be stored in refrigerator for up to two weeks.

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