Apple Bacon Chutney

by zesty on February 23, 2009 · 24 comments

If you have been following, I announced on Friday that would have a new design today.  The design team worked relentlessly throughout the weekend, but there are still a few tweaks that need to be worked out before we launch.  Our new plan is to have everything ready hopefully by mid week.  Stay tuned!

Apple Bacon Chutney

Now on to the food.  With this recipe - comes a little story.  I recently entered a raffle draw for a fundraiser and the prize was a “PIG”.  At first glance  – I thought “hmmmm this is an unusual prize.”   But then I thought about it a bit more and concluded that I would take a pig as long as it was wrapped, packed and prepared for the freezer.

Well guess what… Zesty won the pig! With the delivery came a lot of pork including a fair amount of fresh pork bacon “unsmoked”.  So I was peeking in the freezer yesterday and decided to pull out a package of bacon.  Chutney was the first thing I thought of… call me crazy I know.


Super easy and such a flavorful side dish or topping for meat and even vegetables.  Below is the recipe and as you can see – it is so simple and easy.  If you are a bacon person, you’ll love this as it is packed full of flavor.


  • 2 Royal Gala Apples (chopped)
  • 6 Strips Fresh Pork Bacon (chopped)
  • 1 Medium Onion
  • 1/4  Cup Apple Juice
  • 1 Tbsp. Olive Oil
  • 1 Tsp. Thyme
  • Salt and Pepper


  1. Saute onion in olive oil on medium-high heat until translucent and and begins to brown.
  2. Add bacon, thyme, salt and pepper and begin to brown bacon. (about 7 minutes)
  3. Add Apple juice once the bacon is brown and let reduce.
  4. Toss in apples and let cook down on simmer for 20 minutes.
  5. bacon_apple-chutney

  6. ENJOY!

Zesty Tip: When cooking with bacon or any meat that you want to achieve a brown color/texture with, try adding a little bit of water while frying.  This will help the bacon crisp up during the frying process.

Have a great Monday!  Oh!  I almost forgot – the catering went really well.  I will be working on the recipes and pictures from the big night as well as the experience in general… stay tuned for that.

Take care


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