Apple Chutney with Brie

Are you planning a holiday party? Do you have friends and family that like to drop over? Would you like to have something to offer with that glass of wine or whatever the drink of the day is? If so, then this may be the perfect recipe! Make this now, stash it in the fridge, ready to pull out and spoon over warmed brie or cream cheese… I’d go with brie, just because I love it.
Apple Chutney with Brie
As soon as I finished cooking this, I took a taste and I wasn’t sure if I liked it all that well. It didn’t seem sweet enough and I could taste the apple cider vinegar, which is not one of my favorite things. I resisted the urge to sweeten it up and am glad I did. After sitting in the fridge a couple days, there was a world of difference. The flavors had mellowed and the sweetness was just right.
Apple Chutney with Brie
The recipe makes a good amount, probably enough for several parties and if you have any extra, be sure to use with chicken and pork. It’s perfect to use on top of a pork tenderloin or chicken breasts, roasted in the oven. Stir some into cooked rice for added flavor for a great side dish, the possibilities are endless!

Pinterest Photos ~ the perfect size for boards
Apple Chutney with BrieApple Chutney with Brie

Apple Chutney

  • Servings: 7 Cups
  • Time: 1 hour
  • Difficulty: Medium
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Ingredients:Apple Chutney with Brie
6 apples, peeled and chopped in 1/2 inch pieces
8 oz. dates, pitted and chopped
1 lg. onion, chopped
1 Cup canned pineapple chunks or tidbits, drained
1 Cup raisins
3/4 Cup preserved ginger root, chopped and drained (see note)
2 Tbsp. coconut
1 Cup brown sugar
1/2 Cup apple cider vinegar
1/4 Cup lime juice
3/4 Cup pineapple juice
1 Tbsp. salt
1/2 tsp. nutmeg
1/2 tsp. dry mustard
1/4 tsp. chili powder
pinch of cayenne pepper

Directions:
Combine all ingredients in a large, heavy bottomed sauce pan or Dutch oven.
Cover and simmer for 45 minutes, stirring occasionally.
Pour into containers and cover tightly. Store in refrigerator. The flavors will blend together and mellow if stored a few days before using. Will keep in refrigerator for at least 6-8 weeks.

Note: I am not able to find preserved ginger where I live and it was going to be very expensive to order it. So, I made my own and was surprised at how easy it was. Now I will always have it!

How to preserve ginger:
Peel root ginger (as young as possible), cut it into thin (1/8 to 1/4 inch) slices and simmer it in water until tender, time will vary depending on age of the ginger. Reserve the water and use this to make a sugar syrup with equal quantities of sugar to the reserved water then simmer the ginger gently in the syrup for about 1 hour, until the syrup has taken on the consistency of light corn syrup. Cool and chill the ginger in the syrup before using. Keeps for months.

Recipe adapted from “Christmas Memories”

Nancy

Copyright 2014