Apple Chutney for pork roast
I came across a Bobby Flay brined roast rack of pork recipe that had a dynamite apple chutney side dish. The pork roast recipe was set up for cooking in an oven range but the chutney sounded so good that I used it with a smoked version of the pork rack roast I did. It came out great. The tartness of the chutney really worked well with the smoked pork.
As a new member I thought this recipe might make a good starting point for others to contribute their own versions of spicy condiments.
1 tablespoon olive oil
1/4 medium Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons finely chopped fresh ginger
1 cup fresh orange juice
3 tablespoons light brown sugar
1 tablespoon honey
5 large Granny Smith apples, peeled, cored and thinly sliced
1 teaspoon ground allspice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and ginger and cook for 1 minute. Increase the heat to high, then add the orange juice, brown sugar, and honey and bring to a simmer. Stir in the apples, allspice, and salt and pepper, cover, and cook for 5 minutes. Remove the lid and cook until the apples are soft and the liquid has evaporated, about 15 minutes. Serve with pork.
Let me know how you like it, or if you have other recipes for us to try.
Thanks, Smokey Lew