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.
Yields1 ServingPrep Time40 minsCook Time2 hrsTotal Time2 hrs 40 mins
5pears, peeled, cored and cut up into 2" pieces
3granny smith apples, peeled, cored and cut up into 2" pieces
1cupraisins
1cupfresh cranberries
1habanero pepper or equivalent spicy pepper, diced
2clove garlic, diced
1cupdark brown sugar
1cupfresh squeezed lemon juice
1cupapple cider vinegar
¼cupfresh ginger root, ground
3tspdried cinnamon, ground
2tspdried cloves, ground
2tspdried allspice, ground
1tsporange zest
1tspsea salt
¼tspnutmeg, ground
¼tspmace, ground
¼tspblack pepper, ground
1tspgrape 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
5pears, peeled, cored and cut up into 2" pieces
3granny smith apples, peeled, cored and cut up into 2" pieces
1cupraisins
1cupfresh cranberries
1habanero pepper or equivalent spicy pepper, diced
2clove garlic, diced
1cupdark brown sugar
1cupfresh squeezed lemon juice
1cupapple cider vinegar
¼cupfresh ginger root, ground
3tspdried cinnamon, ground
2tspdried cloves, ground
2tspdried allspice, ground
1tsporange zest
1tspsea salt
¼tspnutmeg, ground
¼tspmace, ground
¼tspblack pepper, ground
1tspgrape seed oil
Directions
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.