Recipe of the Week - Apple & Beet Chutney
Posted on August 28, 2019 | Recipe
In this chutney recipe from Inspired by the Seasons, apples, shallots, and beets are cooked down with warming ginger and sweet brown sugar into a yummy jam-like mixture perfect for topping meats or even grilled cheese sandwiches. Read below both for the chutney recipe and for instructions on how to transform an everyday grilled cheese into a sandwich full of Wisconsin Goodness!
- 1 1/2 c apples, peeled and cut into 1/2" cubes. I used a cooking apple called Ginger gold.
- 1/2 c grated fresh beets - about 1 medium sized
- 2 tsp fresh grated ginger, you could substitute with a 1/2 tsp of powdered ginger
- 1/2 c apple cider vinegar
- 1/4 c brown sugar
- 2 T thinly sliced shallots about 1 medium sized
For the Chutney:
Place all ingredients, except the shallots into a small saucepan and bring to a simmer, cover and cook for 15 minutes.
Saute shallots in oil until just starting to brown and transfer to a paper towel. Pat off any excess oil and add them to the pan with the other chutney ingredients and cook uncovered, for an additional 20 minutes. Once a spoon pulled along the bottom of the pan leaves a trail, remove from heat and let cool to room temperature. Store in a covered container in the refrigerator for up to a week.
For the Sandwich:
Any meltable cheese you have on hand
Thinly sliced apples - you will want a firm apple for texture, a Gala will work
Butter for the bread
Butter one side of 2 pieces of bread. Place one piece butter side down in a frying pan on medium low heat. With a fork, layer chutney, then apple slices, then cheese and top off with the other piece of bread, buttered side out. Cook 3-4 minutes per side, until bread is golden brown.