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Photo by: Photo: Marcus Nilsson; Styling: Robyn Glaser

Apple-Blue Cheese Chutney

Serve with Basic Crostini, or try toasted walnut bread.

Cooking Light DECEMBER 2011

Yield: Serves 10 (serving size: about 3 1/2 tablespoons)
Hands-on:15 Minutes
Total:1 Hour, 10 Minutes

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. 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.

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

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Apple-Blue Cheese Chutney recipe