Apple-Blue Cheese Chutney

2 Reviews
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Photo: Marcus Nilsson; Styling: Robyn Glaser
Hands-on Time
15 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 10 (serving size: about 3 1/2 tablespoons)
By Ann Taylor Pittman
December 2011
RECIPE BY Cooking Light

Serve with Basic Crostini, or try toasted walnut bread.

Ingredients

  • 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

Nutritional Information

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

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.

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Ratings & Reviews

SingingGourmand's Review

fairydragonstar
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

laceyinkeller
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
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