Apple Pear Chutney

I love chutney and making it at home could not be simpler.  It is such a great ingredient to keep around the house as it compliments so many dishes, both sweet and savory.  

It will keep for at least a month in the fridge provided you are meticulous about never double dipping or using a spoon that has been used to dish up other foods.  You can vary the fruits.  This recipe is just a template.  Please adjust the amount of sugar/vinegar to suit your taste. 

Apple Pear Chutney

• 2 tablespoons olive oil
• ½ teaspoon crushed red pepper flakes
• 1 large onion, chopped
• 6 cloves garlic minced
• I large apple, chopped
• 1 large firm pear, chopped
• Good pinch salt/black pepper
• ½ cup dry red wine
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh sage
• ¾ cup sugar
• ¾ cup balsamic vinegar
• 2 tablespoons Dijon mustard (or even better if you can find it, cranberry Dijon mustard)
• 1 teaspoon mustard seeds, optional
• Salt/Pepper to taste

Method:

1. Sauté the onion and garlic, salt and pepper in the olive oil over medium heat along with the crushed red peppers for 5 minutes.
2. Add the chopped fruit and a couple more pinches of salt/pepper
3. Cook for 10 minutes
4. De-glaze with the wine and vinegar.
5. Add herbs, sugar and mustard.
6. Cook over medium heat, covered for 20 minutes
7. Season with more salt/pepper. Add some more vinegar if you like a tangier chutney

What are your favorite ways to use chutney?

Here are some of mine:

On top of pizza

On a Crostada
As a cheesecake topping (recipe for Vegan Blue Cheese Cheesecake coming up soon) 

Chutney mixed with balsamic and olive oil for a salad dressing