Chutney is a unique meat that’s works with a vast array of sweet and savory flavors. It can be used on sandwiches, charcutier boards, or even alone as an appetizer.
Take a look at the dishes Di-Anna whipped up during her in-studio cooking demo!
APPLE AND PEAR CHUTNEY
- 5 fresh pears finely chopped, bartlett or bosc works well
- 2 green apples finely chopped
- 1 onion chopped
- 1 bell pepper chopped
- 1 cup raisins thompson or golden
- 1 1/4 cup brown sugar
- 1 cup apple cider vinegar
- 2 tablespoons lemon juice
- 2 tablespoons fresh ginger root grated or minced
- 2 teaspoons yellow mustard seeds
- 2 teaspoons salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
1. In a large pot over medium heat, add all of the above ingredients. Mix well.
2. Once the mixture comes to simmer, cover the pot with a lid and reduce the heat to medium-low.
3. Let the chutney simmer for 1 hour, or until the ingredients have softened, reduced considerably and there is thick, smooth, gel-like consistency to the chutney overall.
CRANBERRY APPLE CHUTNEY
- 4 cups chopped & peeled apples
- 1 cup chopped onion
- 4 teaspoons minced fresh ginger
- 1/2 teaspoon whole peppercorns
- 1 cup sugar
- 1/2 cup cider vinegar
- 1 cup fresh cranberries (can use frozen)
1. Combine all ingredients except cranberries in medium saucepan.
2. Bring to boil then reduce heat to a low boil and cook for 30-35 minutes, stirring occasionally.
3. Add cranberries and cook for another 10 minutes or until most of the liquid is absorbed.
Don Strange of Texas, Inc.
1551 Bandera Rd.
San Antonio, TX 78228