Pear Apricot Chutney
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This recipe makes 3 cups servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 40 |
| pro | 0 |
| total fat | 0 |
| 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 |
- Portion size: 3 cups (750 mL)
This glistening sweet-and-sour condiment cuts the saltiness of the ham.
Ingredients
- 3 cups 3cupsdiced peeled firm pearpears
- 1-1/2 cups 1-1/2cupsdried apricotdried apricots, quartered
- 3/4 cup 3/4cuppacked brown sugar
- 3/4 cup 3/4cupcider vinegar
- 1 1oniononions, finely chopped
- 1/2 cup 1/2cupcurrantcurrants
- 1/4 cup 1/4cupfinely chopped crystallized or preserved ginger
- 1 tbsp 1tbspmustard seeds
- 1/2 tsp 1/2tspground coriander
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
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.)
Source : Canadian Living Magazine: April 2006
