Sunday, September 9, 2012

Spicy Pear/Apple/Ancho Chili Chutney

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Spiced sweet with a kick goodness!!

I'm on a "chutney kick", can you tell?  Think fall, harvest.  With the cooling of the temperatures I am craving comfort, how bout you?
This particular chutney is chock full of pears, apples, ancho chili, spices, red pepper flakes, and the kicker?  A few raisins for good measure!!
This will be absolutely delicious over chicken with say a side of buttered sweet potatoes...
How bout a hot spiced pork chop with this as the cooling agent, a baked potato or rice?  Marinade? This will be amazing with an acidic liquid.  Think apple cider vinegar, balsamic vinegar.  Oh my heaven's, slow roasted you will get a nice crispy topping because of the sugars, and the harvest flavor will have seeped thru and thru the meat.  My mouth just watered!!
You can use this as an appetizer, you can cook with it or just eat as is!  Chutney's provide flavor and texture, they're versatile and well, okay, I'm addicted...
But they're amazing!!

Ready for the recipe? Here we go:
3 cups pears peeled, diced fine
2 cups apples (I used granny smith), peeled and cubed
1 dried ancho chili
1/2 cup raisins
5 tbsp lemon juiced divided (I used bottled)
3/4 cup granulated sugar
1 pkg pectin
3/4 cup water
1/2 tsp cardamon
1/4 tsp ground cloves
3/4 tsp ground cinnamon
1/2 - 1 tsp red pepper flakes (depends on much heat you want)
1 small cinnamon stick
Start by rehydrating your ancho chili in a small saucepan half full with water.  You want the chili to plump right back up.  Once plumped, removed the stem and set aside.  The ancho chili is very mild, not spicy hot.  It's one of the most mild of chilies.  It has an amazing smoky flavor though, that's what makes it so popular.

Peel and dice your pears, sprinkle 2 tbsp of lemon juice over them, stir and set aside.

Peel and cube your apples, add into the food processor along with your ancho chili.  Drizzle in the other 3 tbsp of lemon juice and pulse till chopped course, not pureed.  Like so;

In a stainless steel sauce pan, add your pureed apple mixture, your pears, spices, raisins and water.  Bring it to a boil, remove cinnamon stick.  Add in the pectin.  Bring to a boil again and let it boil for 1 minute or so, add in your sugar.
Simmer for a couple more minutes.

Follow the canning instructions found HERE.

As hard as I tried, I couldn't keep Bella out of the picture, she LOVES apples!!

 Take them out of the water bath, place on a towel and let cool.  Check seals to make sure they have all sealed.  Store in a cool dry place and enjoy!!

Till next time!!

Dishin with Didi

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