Apple-Blue Cheese Chutney from Cooking Light

Make-ahead tip: Prepare & refrigerate the chutney up to 3 days ahead; bring to room temperature before serving. For a prettier presentation, top crostini with chutney & sprinkle the cheese on top instead of stirring it into the chutney.

Yield: 10 servings
Community Recipe from


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


  1. 1. Heat a small saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; saute 1 minute. Add apple & next 4 ingredients (through vinegar); bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until most of the liquid evaporates and the apples are very tender. Remove from heat; stir in 3/4 teaspoon thyme, salt & pepper. Cool to room temperature. Gently stir in blue cheese with the remaining 3/4 teaspoon thyme.
  2. Serve on crostini or toasted walnut bread.
September 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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