Spicy Caramelized Shallot Chutney

Recipe by Tierney Larson

Makes about 1/4 cup of chutney, enough to serve as a topping for 4 pieces of chicken or pork

Ingredients:

1 1/2 tbl olive oil

1 1/2 tbl sherry vinegar

1 1/2 tbl water

1 1/2 tbl brown sugar

15 shallots, trimmed and peeled

4 garlic cloves, peeled

4 thyme sprigs

2 cardamom pods

2-4 dried arbol chiles, stems removed and most of the seeds discarded

1 tbl unsalted butter

Ok so..Preheat your oven to 300F. In a small roasting pan or casserole dish, add the oil, water, vinegar and brown sugar and a pinch of kosher salt and whisk until combined. Add in the shallots, garlic, cardamom pods, garlic and chiles and then scatter the thyme sprigs on top. Break the butter into pieces and dot them on top of everything. Sprinkle everything with kosher salt and then cover tightly with tin foil and bake covered for about 1 1/2 or until the shallots are golden brown and super tender, and the liquid has caramelized and thickened.

Taste and remove the thyme sprigs, and cardamom pods. You can either blend it at this point, adding a little water to help it if needed, or just leave it chunky. You can leave the arbol chiles pods in if you want more heat, or take them out.

Enjoy!