Photo: Marcus Nilsson; Styling: Robyn Glaser
Hands-on Time
15 Mins
Total Time
1 Hour 10 Mins
Serves 10 (serving size: about 3 1/2 tablespoons)

Serve with Basic Crostini, or try toasted walnut bread.

How to Make It

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.

Chef's 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.

Ratings & Reviews

SingingGourmand's Review

January 01, 2013
It took close to an hour to cook down, but was well worth the wait. We served the cheese on the side - an amazing Point Reyes blue cheese complemented the chutney beautifully. The chutney would be great with pork as well.

fairydragonstar's Review

November 27, 2011
I really like this it did take a lot longer to reduce the liquid but the flavors were wonderful and I made a walnut bread from November 2009 that went very well with this