Three-cheese Fondue with Tomato Onion Chutney

• Ready In: 72 hrs 20 mins
• Serves: 4-6

Ingredients

• 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

• Accompaniments

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

Directions

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.