Quick condiment a perfect pairing for roasted meat or charcuterie!
I love serving chutneys with roasted meat of any kind. They can serve as a side dish or even a stuffing. They’re a great way to add a pop of flavour and often a way to tempt kids to try new things, lured by the promise of something sweet or tangy. I am also a fan of tucking a few dollops of chutney into my grilled cheese sandwiches and you’ll usually find a little bowlful on my cheese boards too. Depending on what texture you prefer, you can dice the fruit and onions, or grate them (use a box grater) if you want a finer textured chutney. You can enjoy this pear chutney the same day you make it, but its flavour will improved with a day or two of refrigeration.
- 1/3 cup (90 mL) currants (small raisins)
- 2 ripe pears, cored and chopped small
- 1/2 cup (125 mL) finely diced onion
- 1/4 cup (60 mL) packed brown sugar
- 1 teaspoon (5 mL) grated fresh ginger
- 1 teaspoon (5 mL) coarse salt
- 1/4 cup (60 mL) rice or apple cider vinegar
- 1 teaspoon (5 mL) chili flakes (or more, to suit your tastes)
- 1/2 teaspoon (2.5 mL) ground cinnamon
- 1/2 teaspoon (2.5 mL) mustard seeds, bruised
- 1/4 teaspoon (1.25 mL) ground cloves
- Put currants in a small bowl and cover with hot water. Set aside to soak for 25 minutes.
- While currants are soaking, combine pears, onion and sugar in a medium sized bowl and let macerate (process by which the sugar draws juice out of the fruit) for 20 minutes.
- Drain water from currants and add to mixture along with all other ingredients, stirring to blend.
- Cover tightly with plastic wrap and let marinate at room temperature for 6 – 12 hours before bottling, stirring occasionally during the marinating time.
- Transfer to spotlessly clean jars and refrigerate for up to one month.
Makes approximately 2 cups.