Gingered Autumn Chutney
Fruity chunks of tomatoes, pears, onions and red peppers balance the sweet and spicy with a kick of vinegar just for fun. This chutney pairs well with roasted or grilled meat.
Prep Time:
20 mins
Total Time:
1 hr 5 mins
Servings:
10 - 1/4-cup servings
Ingredients
-
3/4 cup chopped red onion
-
2/3 cup sugar
-
2/3 cup red wine vinegar
-
1/3 cup golden raisins
-
2 teaspoons grated fresh ginger
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2 teaspoons finely shredded lemon peel
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1 teaspoon mustard seed
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1/2 teaspoon ground cumin
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1/4 teaspoon ground red pepper
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2-1/2 cups seeded and chopped tomatoes (about 5 medium)
-
2-1/2 cups chopped cored and peeled pears (2 large)
Directions
1.
In a large saucepan, combine the onion, sugar, vinegar, raisins, ginger, lemon peel, mustard seed, cumin, and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
2.
Stir tomatoes and pears into onion mixture. Return to boiling; reduce heat. Simmer, uncovered, for 35 minutes or until chutney is thickened, stirring frequently. Serve chutney warm or chilled with ham, turkey, or pork.
3.
Cover and chill left-overs up to 3 days or freeze up to 3 months. Reheat in saucepan or serve cold (thaw frozen chutney overnight in refrigerator.) Makes 10 - 1/4-cup servings.
Nutrition information
Calories 163, Total Fat 8 g, Cholesterol 26 mg, Sodium 86 mg, Carbohydrate 23 g, Fiber 0 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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