Every year I would create a new kind of chutney and send it to Little Honey for Christmas. She would always rave to me about it later. (Except for last year, when I added too much chipotle pepper for an extra spicy variety!) Even though she won’t be celebrating the holidays this year, I just can’t bring myself to break this tradition of my chutney being on my foster family’s table.
There is something deeply relaxing about creating food for people I love. I like to have music on while preparing food, so I put on a Stan Getz album with extra Brazilian flair and did a little dancing while I cooked. I peeled the apples in continuous, satisfying, unbroken ribbons. Bonsai waited anxiously for me to drop little pieces of apple for him to enjoy. It’s gray and gloomy outside, but in here it smells like apples, cinnamon and spices. To me, it’s the smell of love.
M’s Merry Chutney
2 large oriental pears, peeled and diced
3 small green apples, peeled and diced
1/3 small yellow onion, diced
2 inch piece of fresh ginger, peeled and grated (approximately 1 TBSP)
¼ cup sugar
¼ cup brown sugar
½ tsp cinnamon
¼ tsp white pepper
¼ tsp ground cardamom
¼ tsp ground nutmeg
grate 1/2 of one organic lemon
juice from 1/2 of one organic lemon
1/3 cup vinegar
All ingredients together in a pan to mingle happily and fill the house with magical smells! Bring to boil, then cover and simmer for 30 minutes. Stir occasionally and add more water if needed, to keep ingredients moist.
Things to do with chutney:
-Little Honey always just served it with meat or turkey
-Add chutney tuna or egg salad for a unique twist
-Put chutney inside a cheese omelet: YUM!
-Mix into cream cheese and spread onto crackers or into celery.