Pear Apricot Chutney
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% |
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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
Source
Canadian Living Magazine: April 2006
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