Apple-Blue Cheese Chutney

Name: Apple-Blue Cheese Chutney
Total time: 1 h 10 min
Yield: Serves 10 (serving size: about 3 1/2 tablespoons)
Ingredients: 2 teaspoons canola oil; ¼ cup finely chopped shallots; 2 ½ cups finely chopped peeled Braeburn apple (2 large); 1 cup apple cider; ¼ cup golden raisins; 2 tablespoons brown sugar; 1 tablespoon cider vinegar; 1 ½ teaspoons chopped fresh thyme, divided; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; ½ cup (2 ounces) crumbled blue cheese

2 Ratings
2 Reviews

Serve with Basic Crostini, or try toasted walnut bread.

By Ann Taylor Pittman

Recipe by Cooking Light December 2011

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Credit: Marcus Nilsson; Styling: Robyn Glaser

Recipe Summary

total:

1 hr 10 mins

hands-on:

15 mins

Yield:

Serves 10 (serving size: about 3 1/2 tablespoons)

Nutrition Info

Directions

Step 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.

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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.

Nutrition Facts

Per Serving:

83 calories; fat 2.6g; saturated fat 1.1g; mono fat 1g; poly fat 0.3g; protein 1.6g; carbohydrates 14.3g; fiber 0.9g; cholesterol 4mg; iron 0.2mg; sodium 129mg; calcium 38mg.

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SingingGourmand

01/01/2013

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

11/27/2011

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

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Apple-Blue Cheese Chutney

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Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (2)

All Reviews for Apple-Blue Cheese Chutney

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Apple-Blue Cheese Chutney

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (2)

All Reviews for Apple-Blue Cheese Chutney