Apple-Blue Cheese Chutney

4.0 2
4 stars
(2)
Photo: Marcus Nilsson; Styling: Robyn Glaser
Recipe from Cooking Light

Serve with Basic Crostini, or try toasted walnut bread.

Ingredients

  • 2 teaspoons canola oil
  • 1/4 cup finely chopped shallots
  • 2 1/2 cups finely chopped peeled Braeburn apple (2 large)
  • 1 cup apple cider
  • 1/4 cup golden raisins
  • 2 tablespoons brown sugar
  • 1 tablespoon cider vinegar
  • 1 1/2 teaspoons chopped fresh thyme, divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (2 ounces) crumbled blue cheese

Preparation

Hands On: 15 Minutes
Total: 1 Hour, 10 Minutes

  1. 1. Heat a small saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; sauté 1 minute. Add apple and next 4 ingredients (through vinegar); bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until most of liquid evaporates and apples are very tender. Remove from heat; stir in 3/4 teaspoon thyme, salt, and pepper. Cool to room temperature. Gently stir in blue cheese. Sprinkle with the remaining 3/4 teaspoon thyme.

Notes

Make-ahead tip: Prepare and refrigerate the chutney up to three days ahead; bring to room temperature before serving. For a prettier presentation, top crostini with chutney, and sprinkle the cheese on top instead of stirring it into the chutney.

Ann Taylor Pittman,
December 2011