' Dunham Cellars - Eric's Sweet Corn Chutney

Eric's Sweet Corn Chutney

Eric's sweet corn chutney

Eric Dunham, Winemaker
Harvest 2005


3 teaspoons olive oil
One onion, diced
One mango - greenish/not too ripe, diced
6 ears of corn - raw, cut from the cob, or 3 cans of sweet corn
1 teaspoon onion salt
One large shallot, diced
1/4 cup honey
1 cup white wine


Dice onions, cook in saucepan with olive oil over medium heat until onions are translucent (caramelized). Add diced mangos and continue to cook. Combine sweet corn, onion salt, shallot, and honey in separate bowl, and add mixture to onions and mangos. Add wine and slowly cook down all ingredients until slightly syrupy liquid coats. Serve warm over fish or meats as a relish.