Monday, April 22, 2013

Bacon Chutney with Apples, Blueberries, and Tomatoes.

Sometimes a day can begin with a headache and end with chutney--bacon-apple-tomato-blueberry chutney, to be precise.
It was one of those I-Need-Comfort-Food moments, but I just didn't want to grocery shop. 
I gathered  leftover vine tomatoes from last week's savory jam and set them on the counter. Next, I found an apple and fragrant, applewood smoked bacon. What could be more soothing than a chutney?
Something fruity, yet tart, shot through with smoke and spices. Something that would work on a ham or BLT biscuit (which is a foodie version of a hug).
Bacon Chutney with  Apples, Blueberries and Tomatoes
20 vine ripe tomatoes, chopped (they are larger than cherry tomatoes, rounder than Romas,
and a bit larger than golf balls). I didn't remove the skins.
12 slices applewood smoked bacon, cooked and crumbled
3/4 cup mixture of chopped Vidalia onion, green onions, and celery
3/4 cup apple jelly
5 Tablespoons bacon drippings
1 cup chopped apples
3/4 cup apple cider vinegar
2 Tablespoons balsamic vinegar
1/8 teaspoon minced garlic
1/8 teaspoon red pepper flakes
5 Tablespoons condensed tomato soup
1/4 teaspoon fresh lemon juice
1/4 teaspoon chili powder
1 pinch ground cloves
1 pinch ground cinnamon
Tabasco, to taste
salt and pepper, to taste
1/2 cup Sunsweet dried blueberries (or fresh)
Prepare bacon. Chop apple and vegetables. Into a heavy saucepan, pour 5 tablespoons
bacon drippings and add chopped vegetables. Saute until tender. Add rest of ingredients. Simmer over a
low flame (use a flame tamer if your burners are fiesty) and reduce the liquid. This will take 40 minutes to 1 hour. Stir now and then to make sure the chutney doesn't stick to the bottom of the pan. Aim for a jam-like consistency. Cool. Transfer chutney into a sterilized jar and seal.
Yield: 16 oz

I was telling Chef Trey about this, and he said it had a lot of ingredients but sounded good. If I'd
had raisins, I would have added them. I was a little afraid to add dried blueberries, but they added
the right flavor and texture.

The chutney is deep red, almost too red, not the sort of thing you'd want to see after a headache. But the sublime taste makes up for the hue.


I'm thinking about making buttermilk biscuits, just so we will have an excuse to eat more bacon chutney.
Thanks for visiting!


  1. Did you say bacon??? This sounds like a great treat Michael:@)

  2. Bacon in it - gotta be good! :-D
    Enjoy your evening.

  3. yay! had me @ bacon!!!!!
    @ LoblollyLane

  4. You are on a bacon frenzy girl! This sounds weirdly fabulous!

  5. oh yes to the new banner, things just keep getting prettier and prettier here! yippee says goldilocks, i can only comment form the laptop here, but the box is just the right size...

    ok you are turning marlena on me, i need you to go mainstream, well as mainstream as a crazy lady with a true consuming passion can be and publish an honest to goodness cookbook with scads and scads of pics and your witty repartee. honestly you are getting this lingo down well enough to make mouth water with back hints, subtle notes, tart fruity fragrant soothing, oh yeah you are working those tasty bud notes and need to dazzle the culinary world with a fabulous fun, and apparently weird concoctions of recipes :-) really i think this is one more box you need to check off in your writing and creative endeavors, especially with so many fabulous photos...

  6. This sounds pretty amazing - thanks for the recipe!

  7. Oh my...what a wonderful medley of flavors! Love the addition of the blueberries. We are fans of BLT biscuits and hugs :)) Gorgeous photos!