How to Make a Simple Chutney Sauce For Your Favorite Meats & Vegetables
I call this Old Farmhouse Chutney Sauce because the first time I prepared it, I used a jar of Stonewall Kitchen’s chutney given to me as a housewarming present. You can use any of your favorite commercial chutneys or one of your own homemade versions.
There are so many different types of chutney on the market. Looking at the Stonewall Kitchen’s website, I found four versions each with its own unique flavors.
The Old Farmhouse Chutney is one of my favorites. According to their site, it is made with a “combination of apples, cranberries, peaches, apricots and raisins are mixed with a variety of spices for an explosion of flavor.”
Adjust Sauce To What You Are Serving
This is just one way to prepare a simple chutney sauce with a demi glace base. Depending on what you are serving, you can adjust the type of chutney to fit with the other ingredients.
I particularly like serving the Old Farmhouse Chutney with its apples and raisin on roast pork but I might use a mango chutney for swordfish or a curry flavored chutney with chicken. There are as many ways to make this sauce as there are chutneys so have fun and use this as a starting point.
As important as chutney is to a chutney sauce, so is the demi glace. If you are not familiar with this incredible ingredients for making classic and modern sauces, see my post on What Is Demi Glace and How to Make It At Home or Buy Commercial Grade Demi?
It is the demi glace that serves as a base and one that is used in many of the classic sauces developed by the great French chefs.
To make demi glace at home is a time consuming process that’s worth doing to learn how it is done, but there are a bunch of great commercial products available to make life a little easier. You can read about them at the link above.
Old Farmhouse Chutney Sauce
- Heat a sauce pan over medium heat and add the butter. Melt butter, add shallots and saute for about two minutes or until translucent.
- Deglaze the pan with white wine. Be very careful whenever you add wine to a hot pan. I prefer to remove the pan from the heat before adding the wine.
- If by chance the wine ignites, keep it away from your face and quickly place a plate or pot cover over the pan to put the flame out.
- Reduce the wine until most of it is cooked off. This should take 3 to 4 minutes.
- Add the demi glace and stir to combine with sauteed shallots.
- Let this cook for a couple of minutes and then add the Old Farmhouse Chutney and cook until the sauce is thick enough to coat the back of a spoon.
- Taste and adjust seasonings with salt & pepper, to taste.