Apple-Blue Cheese Chutney

Apple-Blue Cheese Chutney Recipe
Photo: Marcus Nilsson; Styling: Robyn Glaser
Serve with Basic Crostini, or try toasted walnut bread.


Serves 10 (serving size: about 3 1/2 tablespoons)
Total time: 1 Hour, 10 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 10 Minutes

Nutritional Information

Calories 83
Fat 2.6 g
Satfat 1.1 g
Monofat 1 g
Polyfat 0.3 g
Protein 1.6 g
Carbohydrate 14.3 g
Fiber 0.9 g
Cholesterol 4 mg
Iron 0.2 mg
Sodium 129 mg
Calcium 38 mg


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


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.


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,

Cooking Light

December 2011
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