I went to my local food co-op last week to pick up a few ingredients for some green tomato chutney. Our co-op has a fantastic selection of dried fruit, and I might have gone a little crazy. Does that ever happen to you? You go to a place that’s a little out of the way and you end up treating it as a special trip and coming home with way more stuff than you intended? Yeah. Totally guilty.
So I came home with the dried raisins that I needed – the only ingredient I went in for, of course. And I came out with dried cherries, currants, apricots, mangoes, roasted & salted pepitas, cashews, coffee, organic lemons, oranges, red pears, kiwis and two pomegranates. A little crazy in the bulk foods and fresh produce sections. It happens.
Have you made a chutney yet? You really ought to. It’s pretty much perfect with cheese and equally great paired with your Thanksgiving turkey. And I love that it can be precisely planned out or made spur of the moment with whatever’s lying around. A preserver’s best friend, really. So make this, you wont regret it.
Pear Pepita Pomegranate Chutney
3 red pears, cored and cubed in small chunks
1 Granny Smith Apple, cubed
Aerils of half a pomegranate – about 1/2 cup
2 tablespoons yellow mustard seeds
1/2 tablespoon black mustard seeds
1/2 cup roasted & salted pepitas
2 cloves garlic, roughly chopped
1 small red onion, diced fine
1/2 cup dried cranberries
1/2 cup dried currants
1/2 cup golden raisins
1 cup cider vinegar
1/2 cup honey
2 tablespoons salt
1/2 tablespoon black pepper
Combine all the ingredients together except for the pomegranate aerils. If life happens, like it tends to happen to me, you can throw everything together and toss it in the fridge for a day or two before processing. The dried fruit and spices rehydrate in the vinegar and honey – just make sure you stir it a couple of times to prevent browning. Don’t let it go more than a couple of days, though. If you have a day job – chopping up the fruit the night before and processing after work the next day works well. Cook on low for anywhere from 15 minutes to an hour until it reaches the consistency you like. Add in the pomegranate aerils last – they will stand up better that way. The chutney will keep in the fridge for about a month. For a shelf-stable jar, pack hot chutney into hot jars to 1/2 inch headspace. Bubble jars, wipe rims, top with hot, wet lids and process for 15 minutes.
This recipe is squarely on the sweet side of chutneys. It’s definitely got a punch of yellow mustard and some subtle heat from the black mustard. If you want more heat, this could certainly benefit from a diced jalapeño or habanero if you’re more adventurous. I didn’t happen to have any chiles in the house so I left them out. Ginger could be a nice touch too. Just don’t overcomplicate it.