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Mushroom Sage and Red Apple Chutney

This chutney is fantastic served over a wheel of brie, on a crostini smeared with a Stilton or Blue Cheese, over pork chops, pork tenderloin, chicken, or turkey.

3 large yellow onions, roughly chopped

2 large granny smith apples, peeled, cored, and cut into medium cubes

1⁄2 cup light brown sugar

kosher salt, to taste

black pepper, to taste

In a 12-inch (or larger) skillet, heat oil and add the onions to the skillet, along with a pinch or two of kosher salt and a few grinds of black pepper. Cook, stirring often, for about 10 minutes, then lower the heat to medium and continue to cook, stirring occasionally, until the onions turn a rich golden brown, or about another 20 minutes.

When the onions are ready, raise the heat to medium-high again and add the apples. Cook, stirring frequently, for about 5 minutes, or until the apples just begin to soften. Add the Red Apple Balsamic Vinegar and deglaze the pan by scraping the bottom. Lower the heat to medium-low, and let simmer for 15 to 20 minutes, or until the apples are soft. Remove the lid and raise the heat back to medium-high. Cook the mixture, stirring often, until the liquid in the pan thickens enough that you can drag a spoon across the bottom and the liquid flows slowly back in, or is syrupy. Remove from the heat and set aside to cool. Taste and adjust the seasoning.

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