Bring to boiling; reduce heat. For a quick dinner, I love serving it alongside rotisserie chicken or sliced pork tenderloin. Reduce heat and simmer 8 minutes or until apples are tender, stirring occasionally. For pork, combine the 5 spices and sprinkle over pork. microwave for 1 minute just enough to make the ingredients combine better. Divide the pork and chutney … How to Store. Simmer, uncovered, for 4 to 5 minutes or until the liquid is almost evaporated and the apples are tender, stirring occasionally. combine remaining ingredients. size roasting pan. Return the pork to the skillet and heat through. Add remaining 7 chutney ingredients; bring to a boil. place on top of apple mixture. Reduce heat to low and stir in ginger, brown sugar, raisins, vinegar, pepper flakes, 1/4 teaspoon salt and 3 tablespoons water. Cover and simmer until apples are very soft, about 15 minutes. Unlike apple sauce, chutney has tanginess from vinegar and savoriness from onions, making it an excellent accompaniment for pork and chicken. Add apple, saute 4 minutes or until lightly browned. season pork with salt and pepper. pour over the pork and apple … and place over the bottom of a med. Stir in apple slices, the water, vinegar, honey, salt, and cumin (if desired). For chutney, melt butter over medium-high heat. The vinegar and sugar will act as a preservative, keeping the chutney fresh for several weeks. Add apples and cook until softened, 5 to 10 minutes. combine apples, cranberries and nuts.