Three-cheese Fondue with Tomato Onion Chutney

Total Time
72hrs 20mins
Prep 72 hrs
Cook 20 mins

Ingredients Nutrition


  1. 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.
  2. 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.
  3. The chutney may be made 3 days in advance and kept covered and chilled.
  4. Makes about 2 cups THREE-CHEESE FONDUE WITH TOMATO ONION CHUTNEY:In a large bowl toss together well the cheese and the cornstarch.
  5. 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.
  6. Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring.
  7. Stir in the Calvados and simmer the mixture, stirring, for 2 minutes.
  8. Transfer the fondue to a fondue pot, swirl in the chutney, and set the fondue pot on its stand over a low flame.
  9. Serve the breadsticks, the potatoes, the vegetables, and the tortellini for dipping into the fondue.
  10. Stir the fondue often to keep it combined.
Most Helpful

Vinegar (=chutney) with cheese? Oh boy.

5 5

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!!

5 5