Keto as a Way of Life
Keto Bacon Bourbon & Jalapeno Chutney
Keto Bacon Bourbon & Jalapeno Chutney is an unsung hero of the condiment case. It contains one of the greatest single ingredients in all of Keto-dom; Bacon! It goes with everything and everyone loves it.
Well…. almost everyone loves it. Honestly, if someone doesn’t love bacon, I don’t trust ’em!
Anyway, chutney is a salty, sweet, meaty, slightly acidic condiment that is traditionally served with grilled or roasted meat. Usually it has a lot of sugar in it, though, so it’s not on a lot of Keto menus. But we have a way to add that sweetness into the recipe without the bitter aftertaste that most Keto sweeteners have, and without the weird grainy texture you get when you cook non-sugar sweeteners.
Stick with me, and I’ll give you the trick to make this happen.
Notes about the Ingredients
You can use your favorite bacon for this recipe. You really can’t go wrong here.
I’ve used different kinds; maple bacon, pecan smoked, apple wood smoked, hickory smoked, etc. They’re all fantastic!
Note that we do get our bacon from Butcher Box because we trust that their meat is high quality and sourced from animals that have been treated right.
Butcher Box is a subscription based meat delivery service. They do an outstanding job making clean meat available to people.
- 100% Grass-fed & Grass-Finished Beef
- Heritage Breed Pork
- Free-range Organic Chicken
If you're doing Keto to improve your health, this is the way to go. If you eat meat because you like the taste, this is THE WAY to go! Rebecca and I couldn't believe the difference in the flavor.
Give Butcher Box a try!!! (affiliate link)
While I’m a big believer in using fresh ingredients, I will admit that I usually use pickled jalapenos in this recipe.
You’re going to add vinegar to it anyway, so the vinegar in the pickle won’t disrupt the flavors.
Pickled jalapenos are also much easier to dice up and deal with. It just speeds things along and you don’t lose any quality in this dish at all by using pickled.
If you prefer fresh, though, please feel free to dice up some fresh jalapenos for your chutney. It will be glorious either way!
We like white onions for this recipe because they have a slightly sweeter taste, but yellow or Vidalia onions work just as well. Red onions are just ok for this, but they’re our least favorite for this recipe just because of the flavor profile they bring to the party.
It’s really your choice when it comes to onion type.
NOTE: While most onions have similar carb counts, Shallots are very HIGH in carbs, so we recommend not using those in this recipe.
Red Wine Vinegar
Red Wine Vinegar
Red Wine Vinegar adds the acid that most dishes need to balance out the flavors.
Red wine vinegar provides some additional flavor as well without adding any carbs like a Balsamic vinegar might.
We like the Pompeian brand because it tastes great, it's easy to find, and usually reasonably priced.
Ah, boubon… What can I really say about it that it doesn’t already say for itself?
You don’t really need an expensive bourbon for this recipe. Whatever you use /will/ impart a little flavor to the final product, but you’re primarily after the alchohol.
For reasons that are mostly Chemistry, cooking with alcohol helps food smell and taste more like itself. In other words, it intensifies the flavor of what you’re cooking.
Note that this affect only works when you use this ingredient with a light touch. If you use too much, the dish will just end up tasting boozy, and that’s not good.
So go easy… more is not better, you lush.
Monkfruit quickly became our favorite Keto sweetener. It tastes good, has no aftertaste that we can discern and it doesn’t affect our blood glucose at all. It also stands up to heat better than most other Keto sweeteners.
The only downside is that it’s a little more expensive than other sweeteners, but we think it’s worth it.
Granulated (aka Classic) Monkfruit is a substitute for white sugar, and can be used as a 1:1 replacement in most recipes.
Make the Keto Bacon Bourbon Jalapeno Chutney
This can easily all be done in one pan, with one spoon to stir it with. You’ll also just need a cutting board, a knife and a cup to measure with. It’s that easy.
There is really only one trick that makes this a bit different from making regular chutney. I’ll get to that in a bit.
Chop and cook the bacon:
You’re looking for stamp-sized pieces here. It doesn’t have to be fancy. Just keep in mind that your bacon pieces will draw up a little in the pan.
I like to use thick slice bacon for this. Since most of that comes in 1 pound packages, we made the recipe around that portion size. It’s one less thing to measure! Easy, right?!
Cook the bacon until it’s nice and crisp, then remove it to a plate lined with a paper towel. Just let that drain while you work on the rest of the recipe.
Drain most of the bacon drippings from the pan, but leave about a tablespoon; just enough to saute the onions in.
Dice and saute’ the onion:
A plain, white onion is all you need here, but I’ve used yellow onions. I like the added sweetness of the white though.
Dice it into smallish dices; somewhere between medium-sized chunks and minced. There’s plenty of time to work on this while the bacon is cooking.
After you remove the bacon from the pan, toss in the onion and let them saute until they’re starting to turn clear or translucent.
Dice the Jalapenos
I’m all for using fresh ingredients, but in this case, I usually just use pickled jalapenos. This recipe has vinegar in it anyway, so the vinegar with the pickled jalapenos doesn’t interfere with the acidity of the dish; it actually helps it.
Also, pickled jalapenos don’t have quite the bite of fresh and they make this recipe a lot faster to make. You can use fresh jalapenos if you are so inclined. I’ve done it before, and they do add a bit of freshness to this otherwise really rich condiment.
Back in the Pan
Once the onions are translucent, add the bacon back to the pan and throw in the black pepper and vinegar.
Don’t adjust the heat just yet!
Bring the vinegar to a boil, then add the bourbon.
Again, bring the mixture to a boil and NOW turn down the heat to Medium Low.
Let that simmer for about 10 minutes, stirring occasionally. The liquid should reduce a bit.
Here’s the Keto Tip!
At this point, most Chutney recipes will have had you add the sugar to the liquid and then cook it down to thicken. The problem is that every Keto sweetener we’ve tried that with ends up grainy, bitter, burnt or some other manner of awful that just ruins the dish.
Monk fruit is our sweetener of choice, and it’s true that it stands up to heat pretty well, but it still gets grainy if you apply too much heat to it for too long.
The trick is to add the Monk Fruit at the very end, when the chutney is still hot, but no longer being heated.
So remove the chutney from the heat and add the Golden Monk Fruit. Mix until thoroughly combined and let set for 5-10 minutes to let the sweetener melt and get absorbed. The chutney will thicken slightly with this step and be closer to the consistency you may expect.
Thanks for Reading
We hope you enjoy this Keto Bacon Bourbon & Jalapeno Chutney Recipe. If you give this recipe a try, please let us know how it works out for you. Please drop us a line in the comments below, send us an email at firstname.lastname@example.org or join us on our Facebook Page where we share and discuss Keto recipes all the time.
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Keto Bacon Bourbon & Jalapeno Chutney
Keto Bacon Jalapeno Chutney is an unsung hero of the condiment case. It contains one of the greatest single ingredients in all of Keto-dom; Bacon! It goes with everything and everyone loves it.
Chop the bacon slices into smaller pieces (roughly stamp sized)
Brown the bacon over medium high heat, stirring occasionally until crisp
While the bacon is cooking, dice the onion into smaller pieces, but not minced
Remove the bacon to a paper towel-lined plate.
Drain the fat out of the pan, leaving about a tbsp in the pan
Return the pan to the heat and saute the diced onion until translucent
While the onions are cooking, dice the jalapeno to roughly the same sized dice as the onion
When the onions are translucent, add the bacon and diced jalapeno to the pan
Add the red wine vinegar to the pan and stir occasionally until the liquid starts to boil.
When the liquid starts to boil, add the whiskey and black pepper and stir again.
When the mixture comes to a boil, reduce heat to medium low and let simmer for about 10 minutes, stirring occasionally.
Remove from heat and add Golden Monk Fruit - stir to combine.
Let set 5-10 minutes before serving so that the Monk Fruit dissolves and everything incorporates.
Serve with grilled or roasted meat.
We love it on grilled steak, but it's fantastic with chicken, roast and even pulled pork. It's also a great topping for hamburgers and acts as a nice relish for hotdogs.
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