Sunday, August 12, 2012

Apple Pear Chutney


I love chutney and making it at home could not be simpler.  It is such a great ingredient to keep around the house as it compliments so many dishes, both sweet and savory.  

It will keep for at least a month in the fridge provided you are meticulous about never double dipping or using a spoon that has been used to dish up other foods.  You can vary the fruits.  This recipe is just a template.  Please adjust the amount of sugar/vinegar to suit your taste. 

Apple Pear Chutney
  • 2 tablespoons olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 large onion, chopped
  • 6 cloves garlic minced
  • I large apple, chopped
  • 1 large firm pear, chopped
  • Good pinch salt/black pepper
  • ½ cup dry red wine
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • ¾ cup sugar
  • ¾ cup balsamic vinegar
  • 2 tablespoons Dijon mustard (or even better if you can find it, cranberry Dijon mustard)
  • 1 teaspoon mustard seeds, optional
  • Salt/Pepper to taste

Method:
  1. Sauté the onion and garlic, salt and pepper in the olive oil over medium heat along with the crushed red peppers for 5 minutes.
  2. Add the chopped fruit and a couple more pinches of salt/pepper
  3. Cook for 10 minutes
  4. De-glaze with the wine and vinegar.
  5. Add herbs, sugar and mustard.
  6. Cook over medium heat, covered for 20 minutes
  7. Season with more salt/pepper. Add some more vinegar if you like a tangier chutney
What are your favorite ways to use chutney?

Here are some of mine:
On a Crostada
As a cheesecake topping (recipe for Vegan Blue Cheese Cheesecake coming up soon) 
Chutney mixed with balsamic and olive oil for a salad dressing


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