This is my first time making a chutney, i had checked around to what the basic ideas of making one was and looked in the fridge and pantry to see what i had. Being so close to autumn, i wanted to blend some flavors of the season together. It’s tangy, sweet, salty, crunchy, soft, … mmmm i love the textures! We are serving this with Grilled Maple Brined Pork Chops ( next post) and Cream Cheese Mashed Potatoes with Grilled Acorn Squash.
Enjoy!
1/2 cup warm apple juice or cider
3 tablespoons cider vinegar
2 tablespoons Orange Blossom Balsamic Vinegar ( white vinegar will do)
2 tablespoons honey
1/4 cup brown sugar
1/2 cup raisins
1 teaspoon fresh mint
1/2 teaspoon salt
1/2 teaspoon allspice
2 large red onions, quartered lengthwise and sliced thin crosswise (about 2 cups)
3 tablespoons vegetable oil
2 tablespoons butter
2 Granny Smith apples, peeled, cored and cut into small slices
2 slices smoked bacon, cut into lardons ( 1/2 inch pieces)
1 celery stalk, sliced
In a small bowl combine well 2/3 cup warm cider or apple juice, the vinegar, basalmic vinegar, the honey, the raisins, the mint, salt, and the allspice, and let the mixture stand while cooking the onions. Sautee onions in oil and butter in med lo heat till carmelized, a light brown color. Stir in the raisin mixture and cook the mixture over moderate heat, stirring, until the liquid is almost evaporated and the apples are tender, and season the chutney with salt and pepper. The chutney may be made 3 days in advance, cooled, and kept covered and chilled. Serve the chutney at room temperature.
Enjoy!
1/2 cup warm apple juice or cider
3 tablespoons cider vinegar
2 tablespoons Orange Blossom Balsamic Vinegar ( white vinegar will do)
1/4 cup brown sugar
1/2 cup raisins
1 teaspoon fresh mint
1/2 teaspoon salt
1/2 teaspoon allspice
2 large red onions, quartered lengthwise and sliced thin crosswise (about 2 cups)
3 tablespoons vegetable oil
2 tablespoons butter
2 Granny Smith apples, peeled, cored and cut into small slices
2 slices smoked bacon, cut into lardons ( 1/2 inch pieces)
1 celery stalk, sliced
In a small bowl combine well 2/3 cup warm cider or apple juice, the vinegar, basalmic vinegar, the honey, the raisins, the mint, salt, and the allspice, and let the mixture stand while cooking the onions. Sautee onions in oil and butter in med lo heat till carmelized, a light brown color. Stir in the raisin mixture and cook the mixture over moderate heat, stirring, until the liquid is almost evaporated and the apples are tender, and season the chutney with salt and pepper. The chutney may be made 3 days in advance, cooled, and kept covered and chilled. Serve the chutney at room temperature.
