Apple and Pear Chutney

Submitted by: June Shockley

Apple and Pear Chutney

Serving suggestions:

Serve on a Ritz cracker spread with cream cheese, a dollop of chutney, and a sprinkle of shredded coconut and chopped green onion.

An excellent accompaniment to pork and turkey. 

COOKS NOTE: The most efficient way to make this is to peel and dice all

the fruit and dried fruit, and then set it aside bowl so you are ready to just dump it in the pot when required.

Let’s make chutney!

In a heavy-bottomed pot, over medium heat place these 4 ingredients and cook for 5 minutes or until onions are soft.

ü     1  cup cider vinegar

ü     1/2 cups balsamic vinegar

ü     1 medium yellow onion – finely chopped

ü     1 teaspoon mustard seeds

To the vinegar mixture add all of these ingredients and cook on medium heat, (mixture should bubble gently so steam rises but the mixture does not burn). Cook uncovered and stirring occasionally until mixture is well combined and all fruit is cooked and softened.  Cook for about 1 hour.  Mixture will become thick and saucy like a chutney jam.

ü     1 teaspoon minced garlic

ü     1  ½ cup sugar

ü     ½ teaspoon ground cloves

ü     1 teaspoon ground allspice

ü     1 tablespoon red pepper flakes  (more or less to your taste)

ü     1 cup golden raisins

ü     1 cup dried cherries

ü     1 cup dried apricots – minced

ü     ¼ cup candied ginger – minced

ü     Zest of one lemon

ü     8 – 10 Granny Smith apples – peeled & finely chopped

ü     8 – 10 Pears – peeled & finely chopped

This makes about 4 half-pint jars. 

KEEP REFRIGERATED. It keeps well for about a month.  MAYBE FROZEN.

Chutney is a delightful hostess gift when presented in little half-pint or pint jar.

Serving suggestions:

Serve on a Ritz cracker spread with cream cheese, a dollop of chutney, and a sprinkle of shredded coconut and chopped green onion.

An excellent accompaniment to pork and turkey.