Sweet Onion Apple Chutney
Ingredients:
2 Tablespoons olive oil
1 large sweet onion, thinly sliced
2 Tablespoons agave syrup, honey, or maple syrup
1 Tablespoon dark brown sugar
1 medium Granny Smith apple, peeled, cored and diced into small pieces
2 Tablespoons balsamic vinegar
1 Tablespoon lemon juice
1/4 teaspoon kosher salt
1 large sweet onion, thinly sliced
2 Tablespoons agave syrup, honey, or maple syrup
1 Tablespoon dark brown sugar
1 medium Granny Smith apple, peeled, cored and diced into small pieces
2 Tablespoons balsamic vinegar
1 Tablespoon lemon juice
1/4 teaspoon kosher salt
Directions:
Heat the oil in a large skillet. Add the onions and cook over medium heat until transluscent, about 5 minutes.
Add the apples and cook an additional 5-6 minutes.
Add brown sugar, agave, balsamic vinegar, lemon juice, and a couple Tablespooons of water. Stir well and cook for a couple more minutes.
Reduce the heat and simmmer uncovered for 20 minutes, stirring occasionally, until the onions are caramelized and the apples are soft.
Once cooled, store in an airtight container in the fridge. Use within a few weeks.
Add the apples and cook an additional 5-6 minutes.
Add brown sugar, agave, balsamic vinegar, lemon juice, and a couple Tablespooons of water. Stir well and cook for a couple more minutes.
Reduce the heat and simmmer uncovered for 20 minutes, stirring occasionally, until the onions are caramelized and the apples are soft.
Once cooled, store in an airtight container in the fridge. Use within a few weeks.
Notes:
When you slice the onions, cut the slices in halves or quarters to avoid long, stringy onions in the chutney.
If the onions are sticking to the pan while they are cooking, add a Tablespoon of water as needed.
If the onions are sticking to the pan while they are cooking, add a Tablespoon of water as needed.