Chutneys generally only ever have two distinct taste for the tongue; sweetness and spiciness. One flavour you’ll rarely hear mentioned is ‘smokiness’ and it’s a shame really as a seasonal chutney for the cold nights could do with the help of our friend whisky. We made a rich flavoured chutney full with peaty goodness that had a recipe too good to keep to ourselves.
- 8 Red onions finely chopped
- 2 Onions finely chopped
- 1/2 Tsp Chilli flakes
- 250 Ml Balsamic vinegar
- 40 Ml cider vinegar
- 225 Grams Light brown sugar
- 1/2 Tsp Garlic
- 100 Ml whisky
- 1 measure of Auchentoshan Classic
Put pot on medium heat .
Sweat all the onions.
When you can’t tell the white and red onions apart add in your sugar and vinegar.
Add in the garlic and chilli flakes a few minutes after.
One the sugar seems to have dissolved, add in the whisky and bring to the boil.
Once everything seems to be thickening, take off the heat.
Cool and transfer in to sterile jars.
After it is all bottled have a seat and enjoy the measure of Auchentoshan.
The batch should keep for roughly 6 months (the alcohol will help preserve it longer). Ideally you’d want to serving this on thin toasted brown bread to really get the full smoky flavour to come out.