This gourmet Bourbon Bacon Chutney is a sweet and savory spread made from bacon, onions, sugar, vinegar, bourbon, cocoa, and a hint of spice. The bacon and onions cook down to a sweet, caramelized jam with a smoky richness and deep flavor profile. Use bacon jam to top bread, grilled cheese, pizza, eggs, sandwiches and so much more!
You really haven't lived until you've had bacon chutney. No-really.
Thick slices of hickory smoked bacon, sweet onions, and bourbon come together in a rich, savory jam. I tie the whole thing together with a hint of cocoa powder for a deep molasses-like flavor.
You'll want to eat a whole jar. But you shouldn't, because then you can't spread it on ALL the things. Like a grilled cheese, or these popovers, or this bacon. Wait bacon on bacon? You heard it here first, folks!
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What is chutney?
Jams and chutneys are very similar. Simply put, a chutney is a jam with added spices, and vinegar and tends to be savory. They do not contain pectin (a natural or commercial thickening agent) like their jam counterpart.
You can honestly call this a chutney or jam. I favored naming this chutney only because when I think of chutney, I think of chunkier pieces. Anyway, that's just me. Maybe it's more of a jam-ney? Either way, it's delicious!
Ingredients
This bourbon bacon chutney has the yummiest ingredients, most of which you probably already have in your pantry. So grab some onions and bacon and let's get jammy!
- Bacon- I like to use thick-cut hickory smoked bacon for the best flavor, but any bacon will do.
- Onion- Choose a sweeter onion such as Vidalia, Spanish, or red onion.
- Brown sugar- Sweetens the chutney.
- Balsamic vinegar- Provides a contrast to the sweet, and adds richness.
- Bourbon- Because why not? Adds a little smokiness. You can skip the bourbon if you're avoiding alcohol. Choose a bourbon that you would enjoy as a drink, it doesn't need to be fancy or expensive. In fact it shouldn't be, because the alcohol cooks off, but the flavor remains.
- Cayenne- For a little kick.
- Cocoa powder- My secret ingredient for richness.
Equipment
You will need a large non-stick skillet or cast iron pan to cook the chutney. For storage, grab a lidded glass jar, such as a Mason jar.
Step by step instructions
Check out this tutorial for simmering up a deliciously thick and chunky bacon chutney. Bonus- it's all made in one pan, and requires no fancy equipment.
Cook the bacon over medium heat until just about crispy. Remove from the pan, and reserve the bacon grease. Add the onions and sauté until soft.
Return the cooked bacon to the skillet with the onions and cook for about 1 minute to blend the flavors.
Add the brown sugar, balsamic, bourbon, cocoa, and pepper. Reduce the heat to low, cover, and simmer for about 10 minutes.
Remove the cover and continue to cook until most of the liquid is dissolved. Spoon into a glass jar and enjoy!
📝Expert tips
- Don't throw out that bacon grease! Use it for dressings, pancakes, and for flavoring just about anything.
- Get those onions nice and caramelized! That's where a lot of the sweetness will come from.
- If you like a less chunky consistency, you can add the chutney to a food processor and pulse for a few seconds to make the jam more uniform.
Substitutions and variations
This bacon bourbon jam is so versatile. You can swap out a good number of ingredients and still have a delicious jammy spread.
- Balsamic- You can substitute apple cider or red wine vinegar in place of the balsamic.
- Brown sugar- Play around with other sweeteners such as maple syrup or honey.
- Bourbon- You can omit the bourbon. If you are leaving out the alcohol, add a little more vinegar, or water in place of the liquid.
- Spices- Omit the cayenne and add 1 -2 teaspoons of chopped jalapenos for heat.
- Fresh or dried herbs- Add some aromatics with fresh rosemary, thyme, or sage.
- Other flavors- Try experimenting with other flavors such as BBQ sauce, chipotle in adobe, soy sauce, and even Worcestershire sauce.
How to use Bourbon Bacon Chutney
What can't you use it on?
- Sandwiches- Swap out the fruit jam in my gourmet grilled cheese sandwiches for bacon chutney.
- Rice or pasta- Mix with sauce or butter for the ultimate carb indulgence.
- Charcuterie boards- Bacon chutney is a MUST for charcuterie or butter boards and pairs so well with a variety of cheeses such as blue cheese, brie, goat, mascarpone, cheddar, gouda and gruyere.
- Pizza- Add it to pizza. Trust me!
- Burgers- Classic pairing.
- Roasted vegetables- Add bacon chutney to roasted vegetables such as asparagus, Brussel sprouts, or green beans.
- Breads- Add it to toast, crackers, popovers, or biscuits.
- Gift it- Out of ideas? Bacon jam makes the perfect hostess gift. Place the chutney in a lidded glass jar, label it, and wait for accolades.
Storage and make-ahead
After the chutney cools, store it in a lidded glass container, such as a Mason jar. You can keep it in the refrigerator for up to 3 weeks. During storage, you will notice specks of white forming on the jam. This is normal, and is just the bacon fat seizing up!
This chutney also freezes well- up to 6 months!
Bacon chutney is best served fresh when it is warm. To reheat any leftovers, you can add the chutney to a microwave-safe bowl with a bit of water and heat it for 20-30 seconds until it's easily stirred again.
Frequently asked questions
This bacon chutney is meant to be stored for short-term use or frozen. Due to risks associated with canning certain types of food, it is not recommended for canning.
Related recipes
Get your jam on with these jammy favorites!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Bourbon Bacon Chutney
Equipment
- 1 large skillet
Ingredients
- 1 pound (16 ounces) bacon, preferably thick-cut, chopped into ½-¾ inch slices
- 1 large sweet onion such as Vidalia or red onion, diced (about 2 cups)
- ¼ cup (2 ounces) balsamic vinegar
- 6 tablespoon bourbon you can use water if skipping the bourbon
- ¼ cup (2 ounces) water
- 1 cup (8 ounces) dark brown sugar
- ¼ teaspoon ground cayenne pepper
- 1 teaspoon unsweetened cocoa powder
Instructions
- In a large skillet, over medium heat, cook the bacon until just about crispy, about 10-15 minutes. Remove the bacon, and pour out the bacon grease, reserving about 1 tablespoon. Add the onion to the bacon grease and sauté the onions over medium heat until soft, and golden brown, about 10 minutes.1 pound (16 ounces) bacon, preferably thick-cut, chopped into ½-¾ inch slices, 1 large sweet onion such as Vidalia or red onion, diced (about 2 cups)
- Return the bacon to the pan with the onions, then add the remaining ingredients, and stir so that the ingredients are incorporated. Reduce the heat to low, cover and simmer about 15 minutes. At this point you can add a little more water if needed to continue to soften the chutney. Remove the cover, and continue cooking on low until most of the liquid has evaporated, and it has a jam-like consistency, about 2-5 minutes more. Enjoy immediately, or store for later.¼ cup (2 ounces) balsamic vinegar, 6 tablespoon bourbon, 1 cup (8 ounces) dark brown sugar, ¼ teaspoon ground cayenne pepper, 1 teaspoon unsweetened cocoa powder, ¼ cup (2 ounces) water
Notes
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Bri says
This was really easy to make. i made a grilled cheese sandwich with this and swiss and it was so good!
Jennifer says
Yum, that sounds delicious!
Marcie Gauntlett says
I made bacon jam before but thot it was greasy. This recipe came out perfect and it is beyond delicious!
will make for Xmas gifts..many thanks!
Jennifer says
So glad you liked it. Thanks for giving it a try!