apricot and pear chutney

a spoonful of this apricot and pear chutney is dense with a sweet-sour-fiery-peppy-verve that adds some bling to all kinds of dishes.
i have a big savor flav luv for this chutney and all of its rococo-rich, sticky-style. it gives an impetuous flair to so many dishes–because chutney isn't just for indian food:
• serve a bowl with a cheese tray and bread
• eat it with eggs and toast
• plop a dollop on a bed of brown basmati rice and lentils 
• paint a swatch of it on a plate and top with fish, chicken, or tofu
• spread it on tacos filled with corn, beans, fresh greens and cheese
• top off a bowl of vanilla ice cream with a spoonful
this recipe makes a big batch, so put some in a jar or two and spread around the  
ingredients (makes about 3 to 3 and 1/2 cups)
• 1/2 lb. dried apricots, chopped
• 3 ripe pears, peeled, cored, chopped
• 3 cloves of garlic, minced
• 1 small red chili, minced
• 1 to 2 tsp. grated fresh ginger
• 2 cups of distilled white vinegar
• 1 and 1/4 cups brown sugar
• 1 tsp. garam masala (substitute coriander or cumin)
• 1 tsp. salt
1. put all of the ingredients into a med. sauce pan and bring to a boil.
2. reduce the heat and simmer, uncovered, for an hour or so until all of the liquid has evaporated. the chutney will be thick and sticky. keeps well in the refrigerator.

No comments: