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Gingered Autumn Chutney
Cook: 45 mins
Ingredients
- 3/4 cup chopped red onion
- 2/3 cup sugar
- 2/3 cup red wine vinegar
- 1/3 cup golden raisins
- 2 teaspoons grated fresh ginger
- 2 teaspoons finely shredded lemon peel
- 1 teaspoon mustard seed
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 2 1/2 cups seeded and chopped tomatoes (about 5 medium)
- 2 1/2 cups chopped cored and peeled pears (2 large)
Directions
1. In a large saucepan, combine the onion, sugar, vinegar, raisins, ginger, lemon peel, mustard seed, cumin, and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
2. Stir tomatoes and pears into onion mixture. Return to boiling; reduce heat. Simmer, uncovered, for 35 minutes or until chutney is thickened, stirring frequently. Serve chutney warm or chilled with ham, turkey, or pork.
3. Cover and chill left-overs up to 3 days or freeze up to 3 months. Reheat in saucepan or serve cold (thaw frozen chutney overnight in refrigerator.) Makes 10 - 1/4-cup servings.
