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Apple Chutney for Pork

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hughver:
A week or so ago I purchased a package of four pork tenderloins at Costco. I sous vide at 140°, cooled and smoked back to 140° IT. To accompany the pork, I decided to take a shot at making a chutney. This is the recipe that I ended up with an it turned out exceptional

Apple Chutney For Pork

2 Tbs.    Olive oil
2 C     Diced onion (1/4” dice)
1 tbs.     Butter
4 C     Diced apples (small dice)
½ C     Golden raisins
1 tbs.    Minced ginger
½ C    Honey
½ tsp.   Dry mustard
¼ tsp.   Allspice
1/8 tsp. Cinnamon
¼ tsp.   Salt
½ tsp.    Curry powder
½ C   Chopped pecans
1 tbs.      Brown sugar
½ C   apple cider vinegar

In large sauce pan over medium heat, sauté onions in oil until soft, about 6 minutes. Add butter and apples to pan, sauté 4-5 minutes longer.   Add remaining ingredients and bring to a boil, turn heat to simmer and simmer uncovered (stirring occasionally) until the apples are soft, not mushy, 1-2 hours(add a little apple juice if mixture appears to be too dry).

Bentley:
This would have been a slightly chunky chutney, very traditional?  No blending at the end.

hughver:
The 1/4" diced ingredients kept it from being chunky.

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