Patina Chutney
Gail
From the catering team of Jan Makin and Lilla Morehous, aka Patine.
ingredients
- 2 1/2 C. apple juice
- 2 T. cider vinegar
- 2 T. brown sugar
- 3 large shallots, chopped
- 1 T. minced fresh ginger
- 1/2 t. mustard seeds
- 1/2 t. ground cumin
- 1/4 t. red pepper flakes
- 1/2 t. salt
- 1 large Granny Smith apple, peeled and diced in 1/2" cubes
- 1 large firm Bartlett pear, peeled and diced in 1/2" cubes
- 1 t. finely grated lemon peel
- 1/4 C. dried cranberries or cherries
directions
- 1
In a nonreactive saucepan, combine apple juice, vinegar, sugar, shallots, ginger, mustard seeds, cumin, red pepper flakes and salt. Boil until reduced to 1 cup, about 15 minutes.
- 2
Stir in apple and pear. Reduce to moderate heat and simmer until tender, about 10 minutes. Stir in lemon zest and dried berries. Cool to room temperature, cover and refrigerate overnight.
Source: Patina
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