Chutney? What’s that? Make it a yummy appetizer….you’ll be a star!

IMG_0581My great friend, Jean, made an appetizer one night that was so simple and so yummy!  Take  little bagel chips (or a crisp crostini), spread with Alouette spreadable Brie, and put a slice of pear on top.  Easy for guests to make themselves, and absolutely addicting!

Of course, I have to try to complicate things–“Let’s make this appetizer harder to make, Cheyrl!”!  So, I decided if pears were good, how about Pear (or apple) chutney!  I really love to make chutneys, and there are thousands of recipes on line, but below is mine.  Chutney is a lot like thick, chunky fruit jam, but it has an acid and vinegar note to it too.  It will last for months in a jar in the fridge, and is also a nice adornment for fish or chicken.  That sweet/savory flavor is SO good!

CHUTNEY FROM COOK 44 (me)

4 or 5 peeled, chopped apples or pears (I mixed both)

1 large chopped onion

2 or 3 stalks celery, chopped

1 cup apple cider vinegar

1/2 cup fresh lemon juice

1/2 cup orange juice

1/2 cup each, brown sugar and white granulated sugar

1 cup golden raisins

Put all the above into a heavy pot with about a cup of water, and the following spices (about a tablespoon of each)

Crushed garlic, mustard seed, lemon zest, salt & pepper, crushed red chili, fresh grated or chopped ginger and whole cloves (I put these last two  in a little cheesecloth pouch and removed it when done because I personally don’t like to bite into ginger or whole cloves).

Simmer about an hour, or until the whole mixture gets a little dry and looks like thick jam.  This is great on fish, chicken, or the above appetizers.  (Or almost any appetizer that calls for a fruit finish).

ps.  the picture above at the top has another app with it, which is roasted cherry/garlic tomatoes, on toasts with ricotta cheese.  Its a really nice contrast and presentation!  Have fun with this.  People just guzzle it down.   Ask me how I know!!

 

 


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