In Fall, tart, flavourful apples and pears make a delicious, inexpensive chutney that’s great on roast chicken or pork, in sandwiches, alongside cheese platters and in curries. For a change, try swapping the pears for peaches or plums – it’s easy to mix and match your fruits when making a sweet-tart chutney.
canola or olive oil, for cooking
1 small purple onion, peeled and chopped
1 tbsp (or 15 ml) grated fresh ginger
1 garlic clove, crushed
1 tsp (or 5 ml) curry powder or paste
3 apples, cored and coarsely chopped
2 medium ripe pears, cored and coarsely chopped
1/2 cup (or 125 ml) packed brown sugar
1/4 cup (or 60 ml) maple syrup or honey
1/4 cup (or 60 ml) cider vinegar
1/3 cup (or 80 ml) raisins
pinch dried red chili flakes (optional)
1. Heat a drizzle of oil in a medium pot set over medium-high heat and sauté the onion for about five minutes, until soft. Add the ginger, garlic and curry powder and cook for another minute. Add the apples, pears, brown sugar, maple syrup, vinegar, raisins and chili flakes and bring to a simmer.
2. Cook, stirring occasionally, for about an hour, until a deeper golden colour, very soft and thickened. Cool completely and refrigerate for up to two weeks, freeze for up to six months, or fill sterilized jars and process according to the manufacturers directions.
Makes about 4 cups (1 L).
PER 1/4 CUP (prepared with 1 tsp. canola oil):
84 calories, 0.4 g fat (0.05 g saturated fat, 0.2 g monounsaturated fat, 0.1 g polyunsaturated fat), 0 mg cholesterol, 21 g carbohydrate, 0.4 g protein, 2 g fibre