Packed with Fall flavors, this is one of those condiments that you'll want to make over and over again. Perfect for salmon, sandwiches and non-seafood dishes, you can use this chutney on nearly anything, especially the holiday table! Also great for gifts.
5 pears, peeled, cored and cut up into 2" pieces
3 granny smith apples, peeled, cored and cut up into 2" pieces
1 cup raisins
1 cup fresh cranberries
1 habanero pepper or equivalent spicy pepper, diced
2 clove garlic, diced
1 cup dark brown sugar
1 cup fresh squeezed lemon juice
1 cup apple cider vinegar
¼ cup fresh ginger root, ground
3 tsp dried cinnamon, ground
2 tsp dried cloves, ground
2 tsp dried allspice, ground
1 tsp orange zest
1 tsp sea salt
¼ tsp nutmeg, ground
¼ tsp mace, ground
¼ tsp black pepper, ground
1 tsp grape seed oil
1
Heat medium size skillet to medium heat. Add grape seed oil, habanero pepper and garlic. Sautee for 3-4 minutes then set aside.
2
In a medium size stock pot, add all ingredients including habanero pepper and garlic and mix well to blend all ingredients.
3
Bring pot to low boil over medium heat.
4
Reduce heat to simmer. Cook uncovered for 1 hour or more until chutney thickens.
5
Pour chutney mixture into glass jars and store in refrigerator for up to two months.
Ingredients
5 pears, peeled, cored and cut up into 2" pieces
3 granny smith apples, peeled, cored and cut up into 2" pieces
1 cup raisins
1 cup fresh cranberries
1 habanero pepper or equivalent spicy pepper, diced
2 clove garlic, diced
1 cup dark brown sugar
1 cup fresh squeezed lemon juice
1 cup apple cider vinegar
¼ cup fresh ginger root, ground
3 tsp dried cinnamon, ground
2 tsp dried cloves, ground
2 tsp dried allspice, ground
1 tsp orange zest
1 tsp sea salt
¼ tsp nutmeg, ground
¼ tsp mace, ground
¼ tsp black pepper, ground
1 tsp grape seed oil