Three-Cheese Fondue with Tomato Onion Chutney Recipe

Name: Three-Cheese Fondue with Tomato Onion Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound Gruyere, grated coarse (about 2 1/2 cups); 1/2 pound Emmenthal, grated coarse (about 2 1/2 cups); 1/2 pound Doux de Montagne, Havarti, or Vacherin Fribourgeois, grated coarse (about 2 1/2 cups); 2 tablespoons cornstarch; 1 garlic clove, halved; 1 cup dry white wine; 2 teaspoons fresh lemon juice; 2 tablespoons Calvados; 1/3 cup tomato onion chutney; Accompaniments: soft breadsticks with fennel seed; assorted cooked vegetables such as broccoli, cauliflower, carrots, and pearl onions; cooked tortellini or tortelloni

Servings: persons

1/2 pound Gruyere, grated coarse (about 2 1/2 cups)
1/2 pound Emmenthal, grated coarse (about 2 1/2 cups)
1/2 pound Doux de Montagne, Havarti, or Vacherin Fribourgeois, grated coarse (about 2 1/2 cups)
2 tablespoons cornstarch
1 garlic clove, halved
1 cup dry white wine
2 teaspoons fresh lemon juice
2 tablespoons Calvados
1/3 cup tomato onion chutney
Accompaniments: soft breadsticks with fennel seed
assorted cooked vegetables such as broccoli, cauliflower, carrots, and pearl onions
cooked tortellini or tortelloni

1
In a large bowl toss together well the cheese and the cornstarch.
2
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.
3
Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring.
4
Stir in the Calvados and simmer the mixture, stirring, for 2 minutes.
5
Transfer the fondue to a fondue pot, swirl in the chutney, and set the fondue pot on its stand over a low flame.
6
Serve the breadsticks, the potatoes, the vegetables, and the tortellini for dipping into the fondue.
7
Stir the fondue often to keep it combined.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound Gruyere, grated coarse (about 2 1/2 cups), 1/2 pound Emmenthal, grated coarse (about 2 1/2 cups), 1/2 pound Doux de Montagne, Havarti, or Vacherin Fribourgeois, grated coarse (about 2 1/2 cups), 2 tablespoons cornstarch, and more.

Yes, Three-Cheese Fondue with Tomato Onion Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Three-Cheese Fondue with Tomato Onion Chutney

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