CARAMELIZED ONION AND APPLE CHUTNEY
I had grilled some thick pork chops one Fall day and wanted an onion and apple chutney to serve with the chops. After much searching for just the right recipe and coming up empty-handed, I created this recipe completely off the top of my head. The results were so delicious that my wife demanded I write down exactly what I had done so I could do it again. This chutney is the perfect balance of tart and sweet and is brimming over with rich, delicious flavor. I strongly suggest using a 12 to 14-inch stainless steel skillet with a lid if you have one. Around here, the raisins and caraway or celery seed are optional as the wife doesn't care for them as much as I do, but IMO, they only make it better. I hope you like this stuff as much as we do. Yield is more a guess than a certainty.
Provided by Two Socks
Categories Chutneys
Time 10m
Yield 5 cups
Number Of Ingredients 12
Steps:
- In a 12-inch (or larger) skillet, melt the butter over medium-high heat. Add the oil, and when hot, 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 30 to 40 minutes. Do not rush this process as you do not want any onions to burn or dry out.
- Meanwhile, in a medium mixing bowl, whisk together the vinegar, brown sugar, mustard, celery or caraway seed (if using), and pure maple syrup along with more salt and pepper; set aside.
- 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 vinegar mixture and deglaze the pan by scraping the bottom. If you're using a nonstick skillet, there will be nothing to deglaze. Stir in the raisins (if using) and cover the skillet, 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.
- This stuff is delicious and goes well with grilled or roasted pork.
Nutrition Facts : Calories 340, Fat 15.5, SaturatedFat 5.5, Cholesterol 18.3, Sodium 74.8, Carbohydrate 50.8, Fiber 3.7, Sugar 41.9, Protein 1.4
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As Igo
[email protected]This chutney is so easy to make and it's always a hit with my guests.
Rajkumar Khatri
[email protected]I love the combination of caramelized onions and apples in this chutney. It's the perfect balance of sweet and savory.
Preeti rai
[email protected]This chutney is a great make-ahead condiment. It's perfect for parties or potlucks.
Vianey Franklin
[email protected]I've never been a big fan of chutney, but this recipe changed my mind. It's so flavorful and versatile.
Nana Vice
[email protected]This chutney is a great way to use up leftover apples. It's also a delicious addition to any cheeseboard.
Klim Lecta
[email protected]I made this chutney for my family and they all loved it. It's the perfect balance of sweet and savory.
lord buem
[email protected]This is the best chutney I've ever had! I love the way the flavors of the onions and apples blend together.
SUNDAY IMO
[email protected]I've tried a lot of chutney recipes, but this one is by far the best. The caramelized onions and apples are a perfect match.
Muskan Ujjan
[email protected]This chutney is a staple in my kitchen. I always have a jar in the fridge. It's the perfect way to add a little something extra to any dish.
Amin Abdi
[email protected]Made this chutney for the first time last week and it was a huge success! Everyone at my dinner party raved about it. Will definitely be making it again.
Nthabeleng Mokoena
[email protected]I love this chutney! It's so versatile - I've used it as a condiment for grilled meats, as a spread for sandwiches, and even as a topping for ice cream. Always a crowd-pleaser.
Macaylin Africa
[email protected]Easy to make and absolutely delicious! I used a food processor to chop the apples and onions, which made the process even quicker. The chutney was the perfect accompaniment to my cheese platter.
Sonia Irshad
[email protected]This chutney is a delightful combination of sweet and savory flavors. The caramelized onions add a rich depth of flavor, while the apples provide a refreshing tartness. I served it with grilled chicken and it was a hit!