Ginger Apple Chutney - Dunlop Brothers Family Cookbook

When the season turns to autumn, Ginger Apple Chutney is the perfect side to accompany grilled pork steaks or used as a topping for Baked Brie.

For our Saturday dinner, I took a small pork loin roast, cut it into steaks and flattened them slightly. Then, I seasoned them with my favourite chicken and rib spice. Fry in butter and oil for about 10 minutes or until just cooked.

Tent the steaks for 5 minutes before serving with Ginger Apple Chutney on the side.

Enjoy!

Ginger Apple Chutney
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Ingredients

2 Tbsp butter

1 Medium onion (medium chop)

1 Crisp large apple (peeled, medium chop)

1 Tbsp candied ginger (chopped)

1/8 Tsp dried chili peppers

1/4 Tsp salt

1/4 cup brown sugar

1/4 cup cider vinegar

Directions

Melt the butter in a saucepan and add the chopped onion. Saute until the onion is soft and translucent.

Add the chopped apple

then the minced candied ginger

and the dried chili peppers

Next add the salt, brown sugar and apple cider and mix well.

Cook covered for 20 - 25 minutes or until is soft enough to mash a little.

Ginger Apple Chutney should be the texture of a relish


Melt the butter in a saucepan and add the chopped onion. Saute until the onion is soft and translucent.

Add the chopped apple

then the minced candied ginger

and the dried chili peppers

Next add the salt, brown sugar and apple cider and mix well.

Cook covered for 20 - 25 minutes or until is soft enough to mash a little.

Ginger Apple Chutney should be the texture of a relish