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Three Cheese Fondue With Tomato Onion Chutney Recipe

Indulge in this irresistible three-cheese fondue, elevated by a vibrant and tangy tomato-onion chutney. The creamy, melted cheese is perfectly complemented by the sweet and savory chutney, creating a flavor explosion that's perfect for a cozy night in or a sophisticated gathering. Easy to follow instructions guide you to fondue perfection!

Prep Time 20 mins
Cook Time 4340 mins
Calories 651.8 kcal
Protein 61g
Rating 3.3 (3 Reviews)
Three Cheese Fondue With Tomato Onion Chutney 20

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Three Cheese Fondue With Tomato Onion Chutney

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How to Make Three Cheese Fondue With Tomato Onion Chutney

  1. **Tomato-Onion Chutney:** In a heavy skillet, melt 2 tablespoons of butter over medium heat. Add 1 medium yellow onion, finely chopped, and 1 teaspoon mustard seeds. Cook, stirring occasionally, until the onion softens and turns golden brown (about 5-7 minutes).
  2. Add 1 (28 ounce) can crushed tomatoes, 2 tablespoons red wine vinegar, 2 tablespoons brown sugar, and 1/2 teaspoon allspice. Stir well and bring to a simmer. Reduce heat to low and cook, stirring frequently and breaking up the tomatoes with a wooden spoon, until the chutney thickens significantly (about 15-20 minutes).
  3. Stir in 2 tablespoons chopped fresh parsley, salt, and pepper to taste. The chutney can be made 3 days in advance and stored covered in the refrigerator.
  4. **Three-Cheese Fondue:** In a large bowl, whisk together 1 cup grated Gruyere cheese, 1 cup grated Swiss cheese, 1/2 cup grated Parmesan cheese, and 2 tablespoons cornstarch. Set aside.
  5. Rub the inside of a heavy saucepan with 1 clove garlic, leaving it in the pan. Add 2 cups dry white wine, 3/4 cup water, and 2 tablespoons lemon juice. Bring to a boil for 1 minute.
  6. Gradually whisk in the cheese mixture, stirring constantly until melted and smooth. Reduce heat to low and simmer, stirring frequently, until the fondue is creamy and heated through (about 5 minutes).
  7. Stir in 2 tablespoons Calvados (apple brandy – optional). Simmer for 2 minutes, stirring constantly.
  8. Transfer the fondue to a fondue pot. Swirl in about 1 cup of the prepared chutney. Set the fondue pot over a low flame or use a fondue warmer to keep it warm.
  9. Serve immediately with breadsticks, cubed potatoes, assorted vegetables (broccoli, cauliflower, etc.), and small tortellini for dipping.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

43g

Fat

129g

Carbs

9g

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