This gourmet Bourbon Bacon Chutney is a sweet and savory spread made with bacon, onions, brown sugar, balsamic vinegar, bourbon, cocoa, and a hint of spice. The ingredients cook down into a rich, caramelized bacon jam with smoky, bourbon-forward flavor. Call it bacon chutney or bacon jam; either way, this spread belongs on grilled cheese, burgers, biscuits, eggs, charcuterie boards, 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 bacon 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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Bacon Chutney versus Bacon Jam
So, is this bacon chutney or bacon jam? Well, it's a little bit of both.
Bacon jam is a sweet and savory spread made by slowly cooking bacon with ingredients like onions, sugar, and vinegar until everything becomes thick, rich, and spreadable. Bacon chutney follows a similar idea, but often has a chunkier texture and more pronounced sweet, tangy, or savory flavors.
This recipe falls somewhere in the middle. I call it Bourbon Bacon Chutney because I like the slightly chunky texture and the sweet-and-savory flavor of a chutney, but you'll also see this type of recipe called bacon jam or bourbon bacon jam. Whatever you call it, the end result is the same kind of ridiculously good bacon spread.
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? Bourbon 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 spicy kick.
- Cocoa powder. My secret ingredient for richness (I also use this flavor booster in my turkey chili).
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.
Step 1. 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.
Step 2. Return the cooked bacon to the skillet with the onions and cook for about 1 minute to blend the flavors.
Step 3. Add the brown sugar, balsamic, bourbon, cocoa, and pepper. Reduce the heat to low, cover, and simmer for about 15-20 minutes.
Step 4. Remove the cover and continue to cook until most of the liquid is dissolved. Spoon into a glass jar and enjoy!
*These are abbreviated instructions. For the full list of directions, see the recipe card below.
👩🍳Expert tips
- Don't throw out that bacon grease. Use it for dressings, pancakes, and flavoring just about anything.
- Get those onions nice and caramelized. That's where a lot of the sweetness will come from.
- Like it less chunky? 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.
- Vinegar. Substitute apple cider vinegar or red wine vinegar in place of the balsamic.
- Maple syrup or honey. A great stand-in for brown sugar.
- Bourbon. You can omit the bourbon. If you are leaving out the alcohol, you can substitute beef broth or water.
- Spices. Omit the cayenne and add 1- 2 teaspoons of chopped jalapeños for heat. You can also substitute crushed red pepper flakes or chili crisp.
- 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 adobo, 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 cheese, mascarpone, cheddar, gouda, and Gruyère.
- Pizza. Top a 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 chutney 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 for 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
For this recipe, the two terms are used interchangeably.
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.
Yes! You can use additional water or beef broth (or stock) in place of the bourbon for another layer of flavor.
Yes, for up to 6 months. It's a great spread to make ahead and to gift.
Related recipes
Get your jam on with these jammy favorites!
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Bourbon Bacon Chutney
Equipment
- 1 large skillet
Ingredients
- 1 pound bacon, preferably thick-cut, chopped into ½ inch pieces
- 1 large sweet onion such as Vidalia or red onion, diced (about 2 cups)
- 1 cup dark brown sugar, lightly packed
- ¼ cup balsamic vinegar
- ¼ cup bourbon you can use water or beef broth if skipping the bourbon
- ¼ cup water
- ¼ teaspoon ground cayenne pepper
- 1 teaspoon unsweetened cocoa powder
Instructions
- In a large skillet, cook the bacon over medium heat until just 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 6-10 minutes.1 pound bacon, preferably thick-cut, chopped into ½ inch pieces, 1 large sweet onion such as Vidalia or red onion, diced (about 2 cups)
- Return the cooked bacon to the pan with the onions. Add the brown sugar, balsamic vinegar, bourbon, water, cayenne, and cocoa powder. Stir well to combine.¼ cup balsamic vinegar, ¼ cup bourbon , ¼ cup water, 1 cup dark brown sugar, lightly packed, ¼ tsp ground cayenne pepper, 1 tsp unsweetened cocoa powder
- Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the onions are very soft and the mixture has thickened slightly. If the mixture looks dry before the onions are tender, add a splash of water, 1-2 tablespoons at a time.
- Remove the lid and continue cooking over low heat for another 10-12 minutes, stirring occasionally, until most of the liquid has cooked off and the chutney is thick, glossy, and jam-like. Keep in mind that it will thicken further as it cools. Allow the chutney to cool slightly, then spoon it into lidded glass jars for storage. Serve warm or at room temperature.
Notes
- 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 chutney. This is totally 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 leftovers, add the chutney to a microwave-safe bowl with a bit of water and heat for 20-30 seconds, until it's easily stirred again.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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!