Gingery Balsamic Apple Chutney over Bratwurst (Ginger Balsamic)

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Spicy chutney can liven up many dishes. We paired it with a classic German sausage for a truly global treat that brings together flavors from around the continents.

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What you will need:

For the chutney:

  • 2 large crisp apples (I used Honey Crisp but Granny Smith will work as well)

  • 1/2 cup chopped yellow onion

  • 1/2 cup fresh squeezed orange juice

  • 1/2 cup golden raisins

  • 1/4 cup unsweetened shredded coconut

  • 1/3 cup enfuso ginger balsamic vinegar

  • 1 teaspoon course ground Dijon mustard

Then you will need one large bratwurst per person.

To make the chutney, simply place all of the ingredients in a sauce pan and bring to a boil while stirring. Then reduce to very low heat, cover the pan, and simmer for about 45 minutes until almost all of the liquid has evaporated. Remove the lid, turn up the heat slightly and cook stirring constantly until all the liquid is absorbed.

Grill or pan fry the bratwurst until well done and crispy on the outside. Serve with the chutney, extra mustard, and some yummy coleslaw. We made a slaw with toasted seeds, sliced apples and a dressing using our ginger balsamic. We will be posting that soon.

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