This sweet-tart chutney is a great condiment to have on hand. Its flavor complements grilled or broiled chicken; you can serve it with cheese as an appetizer; and it will lend an element of surprise when mixed with tuna or chicken salad.
For variety, you can substitute other dried fruits such as apples or raisins (up to ½ cup) for the apricots and cranberries. You can also substitute other fruits, such as a peach, mango or pineapple (up to 3 cups total), for the apple and pear.
1 apple, cored, peeled and cut into ¼-inch cubes (about 1 ½ c.)
¼ c. coarsely chopped dried apricots, loosely packed (about 8 apricots)
¼ c. dried cranberries
1 tbsp. lemon zest
¼ c. fresh lemon juice
3 tbsp. white wine vinegar
3 tbsp. water
1 tbsp. light brown sugar
½ tsp ground cinnamon
1/8 tsp. freshly ground pepper
Dash of salt
1 pear, cored, peeled and cut into ¼-inch cubes (about 1 ½ c.)
Put all of the ingredients, except the pear, in a medium saucepan. Cover and cook over medium-high heat until the liquid comes to a boil. Reduce the heat to medium and continue to cook, covered, stirring occasionally for about 10 minutes. Stir in the pear; cook covered, stirring occasionally, until all of the fruits are tender, about 5 more minutes.
Remove from the heat and allow to cool.
Pour the chutney into sterilized glass jars; cover and refrigerate.
This chutney will keep for up to 2 weeks in a covered container in the refrigerator. Serve chilled, at room temperature or reheat, stirring gently.
YIELD: 2 cups