Harvest Chutney by Alissa Monteleone-my NSHM Guest Health Coach

by Judy Griffin on October 13, 2015

Fall is the perfect time to make a simmering pot of chutney. Taking advantage of the season’s abundance of apples, pears and stone fruits, chutney is a versatile condiment, often associated with Indian dishes. It’s blend of sweet and savory flavors pairs especially well with pork, however it is amazing with chicken, fish and marinated tofu as well. It offers just enough sweet that the kids may think they are getting dessert, which, by the way may be true if you server it warm over vanilla ice cream. YUM!

You can use apples, pears, nectarines, peaches and even mango. Try combining different fruits for unique flavors and textures. You can also substitute any citrus for the orange; just think through the flavors you want. Orange and tangerine go well with pears and apples, lemons and limes pair well with mango and try grapefruit with nectarines and peaches.

Harvest Chutney

Ingredients:

  • 2 Apples diced
  • 2 Pears diced
  • ½ Orange
  • 1-2 Onions diced
  • Butter or Coconut oil
  • ½ cup Raisins
  • 1-2 Tablespoons Apple Cider Vinegar
  • 1 teaspoon Cinnamon (you can substitute or add cloves, nutmeg and ginger as well)
  • Black Pepper

Directions:

  1. You decide whether or not to peel your apples and pears before you dice them. I do not. Making the pieces consistent in size will produce a smoother texture while varying the size will make for chunkier chutney.
  2. Place a small pat of butter or coconut oil in a sauce pan and heat over medium heat.   Add onions.
  3. After about 5 minutes, add your raisins and a ¼ cup of water. Continue to cook until the onion become soft and all the water has evaporated.
  4. Add a little water to sauce pan and add your fruits. Cook over medium heat until fruits soften. About 10 minutes
  5. Add 1 Tbsp vinegar, and stir in. Taste again. Keep adding until you get the tang you want.
  6. Add your spices.

Chutney can be served warm or cold. Place in a glass container and store in fridge for up to 3 weeks.

Alissa Monteleone is the author of EveryBody EATS and the upcoming EveryKID EATS due out in November. Her passion for kids health and family wellness starts with a simple message, "When it comes to family, do all you can to nourish their souls with kind words, loving actions and real food."

Alissa Monteleone is the author of EveryBody EATS and the upcoming EveryKID EATS due out in November. Her passion for kids health and family wellness starts with a simple message, “When it comes to family, do all you can to nourish their souls with kind words, loving actions and real food.”

I had the pleasure of rooming with Alissa at the NSHM Retreat in beautiful Asilomar, Pacific Grove,  Ca. in September. Find more about Alissa by visiting here

 

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