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Gravenstein Apple and Onion Chutney
Billy Reid of Hopmonk Tavern
Makes about 2 pints

6                Gravenstein apples, cored and diced, peel on
1                red onion, chopped
1 box          brown sugar
1 cup          cider vinegar
1 tbsp         chili flake
4 oz            cilantro, chopped
1 lbs            butter

In large pot, melt butter and add chili flakes and onion.  Sauté until translucent and add apples.  Cook until soft. Add vinegar and brown sugar and reduce by ¼ or until thick, stir in cilantro.

Serve over roasted pork loin.

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