Prep 72 hrs
Cook 20 mins
TOMATO ONION CHUTNEY
- 2 1⁄2 cups chopped onions
- 1 teaspoon mustard seeds
- 3 1⁄2 tablespoons unsalted butter
- 1 (14 ounce) can tomatoes, drained well in a colander
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar
- 1⁄8 teaspoon ground allspice
- 2 tablespoons minced fresh parsley leaves
THREE-CHEESE FONDUE WITH TOMATO ONION CHUTNEY
- 1⁄2 lb gruyere, grated coarse (about 2 1/2 cups)
- 1⁄2 lb emmenthaler cheese, grated coarse (about 2 1/2 cups)
- 1⁄2 lb doux de montagne cheese or 1⁄2 lb havarti cheese or 1⁄2 lb vacherin fribourgeois cheese, grated coarse (about 2 1/2 cups)
- 2 tablespoons cornstarch
- 1 clove garlic, halved
- 1 cup dry white wine
- 2 teaspoons fresh lemon juice
- 2 tablespoons calvados
- soft breadstick, with fennel seed
- assorted cooked vegetables, such as broccoli,cauliflower,carrots,and pearl onions
- cooked tortellini
- TOMATO ONION CHUTNEY: In a heavy skillet cook the onion and the mustard seeds in the butter over moderate heat until the onion begins to turn golden.
- Add the tomatoes, the vinegar, the sugar, and the allspice, cook the mixture, stirring and breaking up the tomatoes with a wooden spoon, until the chutney is very thick, and add the parsley and salt and pepper to taste.
- The chutney may be made 3 days in advance and kept covered and chilled.
- Makes about 2 cups THREE-CHEESE FONDUE WITH TOMATO ONION CHUTNEY:In a large bowl toss together well the cheese and the cornstarch.
- Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, 3/4 cup water, and the lemon juice, and boil the mixture for 1 minute.
- Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring.
- Stir in the Calvados and simmer the mixture, stirring, for 2 minutes.
- Transfer the fondue to a fondue pot, swirl in the chutney, and set the fondue pot on its stand over a low flame.
- Serve the breadsticks, the potatoes, the vegetables, and the tortellini for dipping into the fondue.
- Stir the fondue often to keep it combined.
Vinegar (=chutney) with cheese? Oh boy.
This recipe was great! It was the first fondue I've ever made (I didn't make the chutney) and the instructions were so easy to follow. I used a little more wine than the recipe called for and it turned out great. We dipped little cubes of day-old French bread and it tasted terrific. Quick, easy, and most of all delicious!!