Three-cheese Fondue with Tomato Onion Chutney

Recipe by Mimi Bobeck
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 72hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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