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
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.
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.
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.