
My recipe for Easy Chutney and Bourbon Sauce is a versatile glaze or sauce for everyday or entertaining. It’s rich, full of flavour and, while it is perfect for pork or chicken, is easily adaptable to suit any meat or poultry (see the variations below). It also works well as a glaze for ham at Christmas or Easter time.
I often use preserves and chutneys in savoury recipes because a hint of sweetness can really enhance a dish. My Apricot and Onion Chicken, Healthier Sweet and Sour Chicken and Curried Mango Chicken are all good examples. But what I really love about this sauce is just how versatile it is.

How to Use Chutney and Bourbon Sauce as a Glaze
You can use this sauce to baste and cook the meat, or you can use it as a sauce that you pour over after cooking – or you can do both! The first steps of the recipe, which involve cooking the chutney and the bourbon together, make a glaze.
How to Use Chutney and Bourbon Sauce
Continue to follow the recipe on from the first steps, sautéing onions to add to the glaze, you will have the most delicious sauce!
Recipe Variations
- Use apricot, apple, fig or mango chutney in the sauce for pork or ham
- Cranberry or mango chutney works well as a sauce for chicken, turkey or other poultry
- Cherry chutney makes a lovely glaze or sauce for duck and venison
Use your imagination, and whatever flavour chutney you have on hand, to bring new life to everyday meals as well as for holiday and Easter celebrations.
Easy to make and wonderfully versatile, this chutney and bourbon sauce is one of those recipes you will find yourself returning to time and time again. It can elevate even the simplest meal. I hope you and your family will enjoy it as much as my family, our guests and I do.
Easy Chutney and Bourbon Sauce – Printable Recipe

Easy Chutney and Bourbon Sauce
Ingredients
- ½ cup chutney of your choice
- ½ cup good bourbon
- 1 tablespoon mild vegetable oil
- 1 large red or white onion peeled and finely sliced
- salt and pepper to taste
Instructions
- Stir together the chutney and bourbon in a small saucepan off the heat.
- Place the saucepan over low heat and stir gently while heating, breaking up the chutney as you go.
- Carefully raise the heat to medium and bring the ingredients to a boil, stirring constantly.
- Reduce the heat and simmer for few minutes, stirring constantly, until the mixture reduces and thickens a bit.
- At this stage your glaze is ready. Pour 3 or 4 tablespoons carefully into a separate small bowl or ramekin and use this to coat your meat before cooking. Set the remaining glaze aside while you cook the meat.
- Or if you just want glaze, and no sauce, you can use all of the mixture to baste your meat and stop here! (I do this with ham.)
- To make a sauce as well, carry on with the recipe as follows:
- Heat the oil in a medium frying pan over medium heat.
- Sauté the onion until it begins to soften.
- Add the remaining glaze and allow it to bubble together with the onion for a few minutes.
- Serve as a sauce over the cooked meat.
did you make this recipe?
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If you liked this recipe, you may also enjoy my Best Barbecue Sauce Recipe
Comments & Reviews
Now this really looks good, April. I would go for apricot chutney. I love it with cooked chicken and meat. Great post as usual! Pinning and tweeting!
Thank you so much, Hadia, and thank you for pinning and sharing too. Apricot chutney would be lovely in this recipe 🙂
I love the ease of this: so smart to turn a chutney into a sauce. Pinning this, for sure.
Thank you, Pauline, and thank you for pinning too 🙂
This is such an interesting idea.
I’m not a fan of Chutney, but I do like the idea of making them as gifts!
Sarah xxx
http://www.whimsicalmumblings.co.uk
Thank you, Sarah! Chutney really does make a lovely gift 🙂
ooh this sounds really unusual, I think I need to give this a go
I hope you enjoy it, Gemma. It really is tasty!