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Apple and Onion Chutney Recipe
Apple and Onion Chutney
Gilles Tournadre, Restaurant Gill, Normandie, France
Gilles Tournadre, Restaurant Gill, Normandie, France
Flavors of Normandy
Total time: 1hr to 2hr

Prep. time: 15 minutes
Cooking time: About 1 hour

Difficulty: Easy
Chef's Note

"A raw onion, peeled and chopped, bears no resemblance to an onion baked whole in its skin in the oven 180° C / 350° F - it is then that it develops a wonderful aroma and all its complex flavours. Poke it with a toothpick to check on doneness about 30 or 40 minutes into the cooking time, depending on the size of the onion, and use it as your recipe specifies."

Chef's Suggestion
Serve this chutney with sweetbreads

- 2 Granny Smith apples
- 70 g butter
- 80 g sugar
- 80 g cider vinegar or sherry vinegar
  1. Cook the onions in the oven according to the method described above;
  2. once cooked, peel them and cut into large pieces and sauté them in butter, not allowing them to colour, with some sugar and a little cider or sherry vinegar for about 10 minutes;
  3. add the apple pieces at the last minute; let cook for a few minutes and remove from the heat immediately.
More recipe ideas

Photo : MSCOMM

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