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    You are in: Home / Recipes / Three-cheese Fondue with Tomato Onion Chutney Recipe
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    Three-cheese Fondue with Tomato Onion Chutney

    Total Time:

    Prep Time:

    Cook Time:

    72 hrs 20 mins

    72 hrs

    20 mins

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    Ingredients:

    Servings:

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    TOMATO ONION CHUTNEY

    THREE-CHEESE FONDUE WITH TOMATO ONION CHUTNEY

    Accompaniments

    • soft breadstick, with fennel seed
    • assorted cooked vegetables, such as broccoli,cauliflower,carrots,and pearl onions
    • cooked tortellini

    Directions:

    1. 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. 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. 3
      The chutney may be made 3 days in advance and kept covered and chilled.
    4. 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. 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. 6
      Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring.
    7. 7
      Stir in the Calvados and simmer the mixture, stirring, for 2 minutes.
    8. 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. 9
      Serve the breadsticks, the potatoes, the vegetables, and the tortellini for dipping into the fondue.
    10. 10
      Stir the fondue often to keep it combined.

    Ratings & Reviews:

    • on January 22, 2008

      Vinegar (=chutney) with cheese? Oh boy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2003

      55

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2003

      55

    Read All Reviews (5)

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    Nutritional Facts for Three-cheese Fondue with Tomato Onion Chutney

    Serving Size: 1 (289 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 651.8
     
    Calories from Fat 386
    59%
    Total Fat 42.9 g
    66%
    Saturated Fat 25.9 g
    129%
    Cholesterol 125.7 mg
    41%
    Sodium 755.4 mg
    31%
    Total Carbohydrate 27.2 g
    9%
    Dietary Fiber 3.1 g
    12%
    Sugars 10.9 g
    43%
    Protein 30.5 g
    61%

    The following items or measurements are not included:

    emmenthaler cheese

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