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Tuesday, November 12, 2013

Fall Fruit Chutney

I've been wanting to post this recipe for a long time, but I never got a picture of the cheese I wanted to go with it. Since it's perfect for this time of year, I'm going to post it anyway, and you'll just have to imagine the delicious locally made cheeses it can pair with! Last year I found a recipe in BBC Good Food magazine for a ploughman's lunchbox. The idea of a chutney with cheese and crackers piqued my interest, and this is the result of my tweaking. I love this chutney because you can change it up with different fruit according to the season. Make this with apples, pears, mangoes, or a combination of some of those fruits. A-mazing!


Fall Fruit Chutney
1 kg fruit, peeled and roughly chopped 
1/2 cup brown sugar
1 small to medium onion, chopped
1/4 cup golden raisins
1/4 cup cider or red wine vinegar
2 Tablespoons fresh ginger, chopped finely
Juice of 1/2 lemon
1/2 teaspoon curry powder (or even garam masala)
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon yellow mustard seeds

Simmer the first 6 ingredients ingredients covered over medium low heat for 20 minutes. Add remaining ingredients and cook uncovered until liquid evaporates. Put into glass jars and keep refrigerated. This keeps for about 2 weeks. Serve warm or cold with cheese and crackers.

For a quick, and delicious appetizer, cut a baguette into small toast rounds. Sprinkle or spread some soft cheese like farmhouse cheese, goat cheese, cream cheese, or even feta, over the toast, and top with a dollop of the chutney. Pop into a warm oven and toast just until the chutney is warm and the cheese is melted.

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