Earlier this year Shaula asked Mangia Bene Catering to work OlyKraut into the menu for an event in Seattle. Deb Brownstein gamely obliged and provided sauerkraut cakes served with browned kielbasa slices and a ginger apple chutney!  Divine!  Deb kindly shared the recipe for ginger apple chutney with us so you, too, can enjoy your Original OlyKraut and kielbasa with chutney!

Quick Ginger-Apple Chutney

From Deb Brownstein of Mangia Bene Catering

1 tablespoon vegetable oil

1 small onion, cut into 1/2-inch dice

2 Granny Smith apples, peeled, cored, and cut into 1/2- ince dice

1 tablespoon minced fresh ginger

1/4 teaspoon ground allspice

1/8 teaspoon cayenne pepper

1/4 cup packed light brown sugar

1 cup apple cider

    table salt and pepper

          1. Add the oil and heat over medium-high heat until shimmering.

          2. Add the onion and apples and cook, stirring occasionally, until softened and browned, about 10 minutes.

          3. Stir in the ginger, allspice and cayenne and cook until fragrant, about 1 minute. Add the sugar and cider and bring to a boil, scraping the browned bits off the pan bottom, until the cider is slightly thickened, about 4 minutes. Season with salt and pepper to taste. Serve warm or cold with OlyKraut cakes.