Apple Chutney

Tonight we grilled the pork chop and the corn on the cob.  The finishing touch was the apple chutney.  This can be made fresh as the chops are grilling or a little ahead of time and kept warm.  The chutney is tart and tangy and compliments the pork well.

Apple Chutney with grilled pork chop and corn on the cob

Apple Chutney

1 Tablespoon Butter

5 cups cubed peeled apple (about 3 apples)

1/4 Cup cranberries (I used frozen and cut them)

3 Tablespoons brown sugar

3 Tablespoons cider vinegar

2 teaspoons ground ginger

1/4 teaspoon salt     

1/4 teaspoon dry mustard                                                                                   

1/8 teaspoon ground allspice

Melt butter in a nonstick skillet over medium-high heat.  Add apple and saute 4 minutes or until lightly browned.  Add the rest of the ingredients, bring to a boil.  Reduce heat and simmer 8 minutes or until apples are tender.  Stir occasionally.