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Recipe: Pear Apple Chutney

Toppings - Assorted
PEAR APPLE CHUTNEY

"Chutney may be made 1 day ahead and chilled, covered."

2 firm-ripe red bartlett pears
2 granny smith apples
1 cup golden raisins
1/2 cup rice vinegar (not seasoned)
1/4 cup sugar
1 tablespoon finely chopped peeled fresh gingerroot
1 teaspoon mustard seeds
1/2 teaspoon cinnamon

Halve and core pears and apples. Cut 2 pear halves and 2 apple halves into 1/4-inch-thick slices and chop remaining pears and apples.

In a saucepan combine sliced and chopped pears and apples with remaining ingredients and bring to a simmer, stirring gently. Simmer chutney, covered, stirring occasionally, until fruit is just tender, 10 to 15 minutes, and cool.

Serve chutney chilled or at room temperature.

Makes about 4 cups
Source: Gourmet magazine, December 1995
MsgID: 3144988
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Magazine and Newspaper Recipes (7)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies:
1 Recipe: Magazine and Newspaper Recipes (7)
  Betsy at Recipelink.com
2 Recipe: Sweet and Sour Cabbage and Meatballs (McCall's)
  Betsy at Recipelink.com
3 Recipe: Pear Apple Chutney
  Betsy at Recipelink.com
4 Recipe: Pineapple Coconut Sherbet
  Betsy at Recipelink.com
5 Recipe: Panini Recipes, Basil Pesto, Tapenade, Cherry Pepper Relish, and Perpperonata
  Betsy at Recipelink.com
6 Recipe: Zucchini Pasta
  Betsy at Recipelink.com
7 Recipe: Grilled Pizza Pointers
  Betsy at Recipelink.com
8 Recipe: Corn on the Cob with Lime-Chive Butter
  Jan in Minnesota
9 Thank You: corn on the cob with chive-lime butter
  john b. algonquin il.
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