Chutney is defined as a mixture of vegetables or fruit cooked with sugar, vinegar and spices, used as a condiment with meat or poultry. Served over crumbled goat cheese on top of crostini, it makes an elegant hors d'oeuvre.
In a large, deep sauté pan, over high heat, heat 4 tablespoons of olive oil. Add the onions and salt. Top with a few grinds of fresh ground pepper. Sauté until onions begin to brown, about 5 minutes.
Reduce heat to medium low, cover and cook, stirring occasionally, 15 minutes. Increase heat to high. Uncover and sauté until onions are brown, 5 minutes. Add port, prunes and balsamic vinegar. Stir until liquid evaporates and onions darken, about 3 minutes. Add thyme, stir and remove from heat.
In a small skillet, heat 1 tablespoon olive oil. Add chestnuts and stir to coat. Sauté chestnuts for one minute. Add to onion mixture. Season to taste with salt and pepper. Transfer to a bowl to cool. Serve room temperature.
Store tightly covered in refrigerator up to 5 days.
Makes 3 cups.