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.