Green Apple-Ginger Chutney →

Photo: foodblogchef 2021

I developed this recipe specifically for
Québec Pork Pie. Either pear or apple will work for the chutney. The sweet-and-tangy, savory condiment is a perfect complement to the richness of the meat pie. It is also excellent paired with grilled meat or poultry. If you prefer a smoother condiment, process the chutney in a Magic Bullet or blender until smooth for fruit ketchup. Enjoy!

Green Apple-Ginger Chutney
Yield: 1 cup chutney

Ingredients:

• 2 tablespoons packed light-brown or turbinado sugar (I use turbinado.)

• 2 tablespoons cider vinegar

• 1 1/2 teaspoon seeded and minced fresh jalapeño (can use minced jar jalapeños.)

• ½ teaspoon cinnamon

• 1 whole clove

• 1+ cup of green apple, peeled, cored, and cut into 1/2-inch cubes

• 1/4 cup finely diced yellow onion

• 1 tablespoon dried cranberries (Craisins)

• 1/4 teaspoon mustard seeds

• 1 teaspoon grated fresh ginger

• Kosher salt

Preparation:

1. Combine the sugar, vinegar, jalapeño, cinnamon, and clove in a heavy-duty saucepan. Cook over medium-high heat until the sugar is completely dissolved, 3 to 4 minutes.

2. Stir in the apple, onion, cranberries, mustard seeds, fresh ginger, and 1/4 teaspoon of salt.

3. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the mixture is soft and the liquid has reduced somewhat about 30-40 minutes.

4. Uncover and continue to simmer until the liquid has almost evaporated, about 10 minutes more. (You want to leave a small amount of liquid in the bottom of the pan.)

Adapted from: https://www.finecooking.com/recipe/pear-ginger-chutney

Rhubarb Chutney →

Mid-Spring to early Summer is rhubarb season here in the Connecticut Valley. Widely grown in the cooler climes of North America and Europe, anyone who grows rhubarb is already aware of the culinary delights of the brightly colored, tart, and slightly bitter fibrous rhubarb stalks as well as the toxicity of rhubarb leaves. Here in New England, I grew up eating sweet-tart custardy rhubarb desserts and strawberry rhubarb pie. Delicious! This recipe has been a project to expand my use of rhubarb from strictly desserts into the realm of a savory-fruity condiment to pair with meats, especially Spring lamb or pork. After trying multiple recipes for Rhubarb Chutney, Florence Fabricant’s recipe in the food section of the New York Times came closest to what I was looking for and provided the starting point for what became the finished recipe. Like many chutneys, it’s easy to make and will keep for several weeks in the fridge. Give it a try the next time you cook lamb or pork. I hope you enjoy it.

Yield about 1 ½ cups
Ingredients:

• 2 cups coarsely diced rhubarb (about 1/2-3/4 inch length)

• 1/4 cup chopped red onion

• 1 1/2 cups demerara sugar (or light brown sugar)

• 1/4 cup lemon juice + zest of ½ lemon minced

• 1/4 cup cider vinegar

• 1/2 tart green apple, peeled and diced to about 1/4 inch

• 1/2 cup dried cranberries (Craisins)

• 1 1/2 tablespoons minced fresh ginger

• 1/4 teaspoon cinnamon, or half a 3 inch cinnamon stick

• 5 black peppercorns

• 4 whole cloves

Preparation:

1. Place freshly cut rhubarb, sugar, and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients. (Note: Previously frozen fresh rhubarb loses its crunchiness, so you can add all the ingredients at the same time if using thawed frozen rhubarb.)

2. Continue to simmer 15-20 minutes, until the rhubarb is tender and the mixture has thickened.

3. The chutney will keep for several weeks in the refrigerator.

Adapted from: https://cooking.nytimes.com/recipes/7308-rhubarb-chutney
@FlorenceFabricant