Brussels Sprouts with Chutney Balsamic Glaze

Bring pot of water to a boil Salt generously
1 tbsp kosher salt
Rinse Brussels sprouts. Leave intact for now.
1 lb Brussels Sprouts
Blanche Brussels sprouts for 2 minutes. They should turn a rich green color
Mince garlic and toss into a small bowl
Drain Brussels sprouts and rinse in very cold water to stop cooking
Carefully cut of stems and slice in half
In a small bowl, mix chutney, balsamic vinegar and soy sauce. Whisk until combined
1 splash soy sauce -low sodium, 1 splash balsamic vinegar, 2 heaping tbsp Chutney
Heat skillet and add a generous glug of olive oil. Add garlic. Stir frequently to avoid burning. Cook about 1 minute. Add Brussels sprouts. Season to taste with freshly ground salt and pepper, if desired. Cook for 5-7 minutes on high heat tossing frequently. Add water as needed.
2 cloves garlic, salt and pepper to taste, 1 tbsp olive oil
When you can pierce easily with a fork, add the chutney mixture and toss
Add some water to combine (gently swirling pan above the heat is the easiest way) and cook about 1 to 2 minutes. The texture should still have some crunch to it.
1/4 cup water