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A delightful blend of sweet apples and pears simmered with warm spices, tangy vinegar, and a hint of ginger. This versatile chutney is the perfect accompaniment for roasted meats, cheese boards, or sandwiches.
For 8 servings
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering, add the mustard seeds. Cook for about 30-45 seconds, or until they begin to pop and become fragrant.
Immediately add the finely chopped onion to the pot. Sauté for 4-5 minutes, stirring occasionally, until the onion has softened and turned translucent.
Add the diced apples, diced pears, grated ginger, apple cider vinegar, brown sugar, raisins, cinnamon stick, whole cloves, star anise, red chili flakes, and salt to the pot. Stir thoroughly to combine all the ingredients.
Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover partially, and let it simmer gently for 40-45 minutes.
The chutney is ready when the fruit is tender and has broken down, and the liquid has thickened to a syrupy, jam-like consistency. It will continue to thicken as it cools.
Remove the pot from the heat. Carefully locate and discard the cinnamon stick, whole cloves, and star anise. Allow the chutney to cool completely at room temperature before transferring it to sterilized, airtight jars for storage.
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A delightful blend of sweet apples and pears simmered with warm spices, tangy vinegar, and a hint of ginger. This versatile chutney is the perfect accompaniment for roasted meats, cheese boards, or sandwiches.
This american recipe takes 60 minutes to prepare and yields 8 servings. At 186.04 calories per serving with 0.98g of protein, it's a beginner-friendly recipe perfect for side or snack.
Replace the raisins with 1/2 cup of dried cranberries and add the zest of one orange along with the other ingredients for a festive twist.
Add 1/2 teaspoon of smoked paprika and a finely chopped chipotle pepper in adobo sauce for a smoky, spicier kick.
Stir in 1/3 cup of toasted chopped walnuts or pecans during the last 5 minutes of cooking for added texture and richness.
The apples, pears, and raisins provide a good amount of dietary fiber, which is essential for promoting digestive health and maintaining regular bowel movements.
Spices like cinnamon, cloves, and ginger are packed with powerful antioxidants that help protect your body from oxidative stress and cellular damage.
Ginger contains gingerol, a substance with potent anti-inflammatory and antioxidant effects, which may help reduce inflammation and soreness.
One serving (approximately 1/4 cup) of this Apple-Pear Chutney contains an estimated 130-150 calories, primarily from the natural sugars in the fruit and the added brown sugar.
In moderation, it can be part of a healthy diet. It contains fiber from fruits and beneficial compounds from spices like ginger and cinnamon. However, it is also high in sugar, so it should be consumed as a condiment in small portions.
Yes, while apple cider vinegar complements the fruit best, you can substitute it with white wine vinegar or rice vinegar for a slightly different tangy profile.
When stored in a sterilized, airtight jar in the refrigerator, the chutney will last for up to 4 weeks. The vinegar and sugar act as natural preservatives.
You can reduce the sugar, but it will affect the final taste, consistency, and shelf life. Sugar is crucial for the jam-like texture and preservation. You could try reducing it by 1/4 cup and tasting before adding more.
Yes, this chutney freezes very well. Let it cool completely, then transfer it to freezer-safe containers, leaving a little headspace. It can be frozen for up to 3 months.