tangy apple with blue cheese chutney

Name: Tangy Apple With Blue Cheese Chutney
Prep time: 15 min
Cook time: 25 min
Cuisine: Middle Eastern
Ingredients: 2 teaspoon(s) olive oil; 1/4 cup(s) shallots, finely chopped; 2 large braeburn apples, peeled and chopped; 1 cup(s) apple cider; 1/4 cup(s) golden raisins; 1 tablespoon(s) brown sugar; 1 tablespoon(s) cider vinegar; 1 1/2 teaspoon(s) chopped fresh thyme, divided; 1/4 teaspoon(s) kosher salt; 1/4 teaspoon(s) freshly ground black/white pepper; 1/2 cup(s) crumbled blue cheese

(1 rating)

review

Private Recipe by

Cindy Smith Bryson

@cindyluhooskitchen

The beautiful Gulf Coast of, FL

If you love a tangy taste; this is for you. If you love the dichotomy of tart and sweet; this is for you. If you love blue cheese, this is for you. Effortless to make and easy to serve, these make for a sophisticated presentation @ parties. Braeburn is my favorite apple; if you cannot find, use a similarly tart/sweet variety. I serve the chutney on Crostini, but you may easily serve on just about anything that you have on hand.

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(1 rating)

yield serving(s)

prep time 15 Min

cook time 25 Min

method Stove Top

Ingredients For tangy apple with blue cheese chutney

2 tsp

olive oil
1/4 c

shallots, finely chopped
2 lg

braeburn apples, peeled and chopped
1 c

apple cider
1/4 c

golden raisins
1 Tbsp

brown sugar
1 Tbsp

cider vinegar
1 1/2 tsp

chopped fresh thyme, divided
1/4 tsp

kosher salt
1/4 tsp

freshly ground black/white pepper
1/2 c

crumbled blue cheese

How To Make tangy apple with blue cheese chutney

1
Heat a small saucepan over medium - high heat. Add oil to pan and swirl to coat. Add shallots and sauté I minute. Add apple and next 4 ingredients (through vinegar); bring to a boil. Reduce heat and simmer, uncovered, for 25 minutes or until apples are tender and most of the liquid has evaporated.

2
Remove from heat; stir in 3/4 tsp. thyme, salt/pepper. Cool to room temperature. Gently stir in blue cheese. Place mixture atop crostini and sprinkle w/ the remaining 3/4 tsp. thyme.
3
SERVING NOTE: You may prepare and refrigerate chutney up to 3 days ahead. Bring to room temperature prior to serving. ANOTHER SERVING OPTION: For a prettier presentation, top crostini w/ chutney and sprinkle the cheese on top, instead of mixing it into the chutney as described in step #2.
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