Appears in Cook's Illustrated September/October 2010
This sweet-tart chutney is a perfect accompaniment to pork.
WHY THIS RECIPE WORKS
For a fruity chutney recipe to accompany our slow-roasted pork shoulder, we used sweet and sour elements to cut the meat’s richness. Fennel adds an anise flavor that contrasts nicely with the tartness of Granny Smith apples.