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
I love the cranberries in your lighter version, and drool over the bacon in the original version. They both look like keepers!
Looks delicious! Love the combo of apples and mushrooms in here!
They both look GREAT!!! I LOVE chutneys!:)
Fred, not so much.:(
hmm this must smell wonderful too, you can see that from the ingredients this is a great recipe!
Great recipe! Does this work with a bit of chili powder?
Crushed Red Pepper Flakes would work!
Both of these sound wonderful. Love chutneys.
Both of these sound delicious! I love caramelized onions – but oh my! apples too?
Great idea for some winning substitutions, with no veneration lost for the original. Love it!