Pear Apricot Chutney

Tested Till Perfect

This glistening sweet-and-sour condiment cuts the saltiness of the ham.

Servings: 3 cups (750 mL)

Ingredients:

Nutritional Info
Per 1 tbsp (15 mL): about -
cal 40
pro trace
total fat trace
sat. fat 0 g
carb 10 g
fibre 1 g
chol 0 mg
sodium 27 mg
% RDI: -
calcium 1%
iron 4%
vit A 3%
vit C 2%
    3 cups (750 mL) diced peeled firm pears
    1-1/2 cups (375 mL) dried apricots, quartered
    3/4 cup (175 mL) each packed brown sugar and cider vinegar
    1 onion, finely chopped
    1/2 cup (125 mL) currants
    1/4 cup (50 mL) finely chopped crystallized or preserved ginger
    1 tbsp (15 mL) mustard seeds
    1/2 tsp (2 mL) each ground coriander, salt and pepper

Preparation:

In saucepan, combine pears, apricots, sugar, vinegar, onion, currants, ginger, mustard seeds, coriander, salt and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, until thick enough to mound on spoon, about 25 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week.)

Additional Information

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Source

Canadian Living Magazine: April 2006





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