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  
EAT FLAV LUV
 
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
directions
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.

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