Three-Cheese Fondue with Tomato Onion Chutney

• 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.

gruyere, emmenthal, fribourgeois, cornstarch, garlic, white wine, lemon juice, calvados, tomato onion, breadsticks with, broccoli, tortelloni

Taken from www.epicurious.com/recipes/food/views/three-cheese-fondue-with-tomato-onion-chutney-10318 (may not work)