Gorgonzola Apple Dip And Mango Ketchup - cooking recipe

Ingredients

1 None apple, cored and diced
1/2 bunch arugula, coarsely chopped
1/2 lb gorgonzola cheese, chopped
4 tbsp mascarpone cheese
3 tbsp cider vinegar
1/2 cup pine nuts
2 tbsp oil
2 None onions, peeled and finely diced
1 clove garlic, peeled and finely diced
1 None ripe mango, stone removed, peeled and diced
28 oz canned chopped tomatoes
1/2 cup light balsamic vinegar
1 None chili pepper, seeded and finely chopped
1/4 cup brown sugar
1/2 tsp salt
4 None whole allspice berries
2 None cloves
1/2 tsp ground cinnamon

Preparation

For the gorgonzola apple dip, puree the apple, arugula, gorgonzola, mascarpone and cider vinegar in a blender and season to taste. Toast the pine nuts until golden brown, cool, then sprinkle on the dip to serve.
For the mango ketchup, heat 1 tbsp oil in a saucepan and saute the onions and garlic until translucent. Add the mango, tomatoes, vinegar, chili pepper, sugar and salt. Put the allspice and cloves in a tea infuser, suspend it in the ketchup and simmer for about 50 mins over low heat, stirring occasionally. Remove the tea infuser and puree the ketchup in a blender. Add the cinnamon and season to taste. Cool before serving.