Apple-Blue Cheese Chutney

Photo: Marcus Nilsson; Styling: Robyn Glaser

Serve with Basic Crostini, or try toasted walnut bread.

Yield: Serves 10 (serving size: about 3 1/2 tablespoons)
Total:
Recipe from Cooking Light

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Recipe Time

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

Nutritional Information

Amount per serving
  • Calories: 83
  • Fat: 2.6g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.6g
  • Carbohydrate: 14.3g
  • Fiber: 0.9g
  • Cholesterol: 4mg
  • Iron: 0.2mg
  • Sodium: 129mg
  • Calcium: 38mg

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

  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.
Note:

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.

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