Pear Apricot Chutney

Author: Canadian Living

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

  • Portion size 750 servings

Ingredients

  • 3 cups diced peeled firm pear
  • 1 1/2 cup dried apricot quartered
  • 3/4 cups packed brown sugar
  • 3/4 cups cider vinegar
  • 1 onion finely chopped
  • 1/2 cup currant
  • 1/4 cup finely chopped crystallized or preserved ginger
  • 1 tablespoon mustard seeds
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

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.)

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 27 mg
  • Protein trace
  • Calories 40.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 10 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pear Apricot Chutney