Carmelized Apple Chutney two ways

~ Mary ~

 

We’ve got ourselves a toofer – two for one.  One recipe with just two ingredients switched out and it’s a whole new flavor profile.  The wonderful thing about it – they are equally delicious!

 

I found the original, pictured below, in the Sunday Chicago Tribune.  It was deep and woodsy, very nice, but too fattening to gobble up in large quantities – that would be the bacon and butter talking.  I wanted something lighter and brighter that could be used not only as an accoutrament but also a side.  I wanted to be able to  scoop with abandon and have no guilt attached – out with the bacon and sage and in with cranberries and pistachios – perfect!

 

But since they were both delightful in their own ways I’ll give you both recipes – Enjoy!

 

 

 

Carmelized Apple Chutney

Light & Bright

 

In heavy saute pan over medium-low heat and a little olive oil stir in until broken up

     2 Large Onions peeled, quartered and sliced.

 

Put a lid on the pan, check and stir every 5-8 minutes.  When nearly completely carmelized.  Add more olive oil or a smidge of butter if necessary – keep that lid on so you don’t need to – keep that moisture in there!  Once the onions are nearly completely done carmelizing add the apples:

 

While onions are carmelizing peel, slice and core

     3 Tart, Crisp Apples – Granny Smith work great

     Toss with 2 Tbsp Sugar

Add to skillet Season with Salt & Pepper.

 

Saute for 3-5 minutes then add:

     2 Cups sliced Mushrooms

     1 Cup Fresh Cranberries

 

Saute 3-5 minutes.  When they’re just about finished turn up the heat to high moved veggies to the edge of the skillet and delglaze pan with:

     1/4 Cup Apple Cider Vinegar

 

Stir in and garnish with

     1/4 Cup Pistachios

 

 

 

Carmelized Apple Chutney

Deep & Woodsy

 

In heavy saute pan render the fat from

     4 Slices of  chopped Bacon

 

While the fat is rendering peel, slice and core

     3-4 Tart, Crisp Apples Granny Smith work great

     Toss with 2 Tbsp Sugar

 

Add to skillet and brown on both sides along with the bacon.

Season with Salt & Pepper then spoon into a bowl – leave the fat behind – and set aside.

 

Add to the same skillet

     2 Tbsp Butter let melt

     2 Large Onions peeled, quartered and sliced.

Stir and saute over medium low heat until carmelized – about 20-30 minutes.  Add more butter if necessary.

 

Just when onions are about all the way carmelized add:

       2 Cups sliced Mushrooms

Saute 10- 15 minutes or until nicely browned. 

 

When they’re just about finished turn up the heat to high moved veggies to the edge of the skillet and delglaze pan with:

     1/4 Cup Apple Cider Vinegar

 

Stir until evaporated.  Remove from heat and mix with bacon and apple mixture.  Stir in and garnish with

     3 Tbsp finely sliced fresh Sage