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Thursday, 15 December 2011

Carmelized Onion and Apple Chutney

After much thought and clarification from, I confirmed that this is in fact a chutney and not a compote as I originally thought.  The difference you ask...a chutney is sweet and sour containing fruits and spices where a compote involves cooking fruit in sugar or syrup.  So with the addition of ginger, dried mustard and vinegar, I declare this recipe a chutney!  We ate this chutney with Serrano ham wrapped pork tenderloin, and it was delicious.  You can't beat the combo of apples and pork! 

This chutney would also be ever so delicious on top of a baked Brie, served with nutty crackers - a crowd pleasing Holiday appetizer.

drizzle olive oil
1 large onion, sliced
2 apples, peeled, cored and thinly sliced
1 garlic clove, minced
1 tbsp ginger, minced
1/2 tsp dried mustard
2 tbsp white wine vinegar
1 tbsp mirin
1 tbsp brown sugar
salt and pepper

In a pan with a lid on medium heat, heat oil then add onions and a pinch of salt.  Let the onions cook, stirring occasionally for about 7-8 minutes until they start to turn translucent.  Add apples, garlic and ginger.  Cook for about 5 minutes.  Next add mustard, white wine vinegar, mirin, brown sugar and pinch of pepper. Cover with lid and cook for about 10 minutes.  After about 10 minutes, onions and apples should be soft.  Use the back of a wodden spoon to break up any large apple slices or onions and meld together into a chunky sauce. 

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