by Beth Love
A seasonal favorite with a twist! (And a bite!)
Yield:
About 2.5 cups
Ingredients:
- 1 medium apple, core removed, coarsely chopped
- 12 ounces fresh cranberries, stems removed
- 1/2 cup dates, pits and stems removed, coarsely chopped
- 1/4 cup dried cranberries or dried cherries
- 1 tablespoon lemon rind, cut in thin strips
- 1 tablespoon orange rind, cut in thin strips
- ½–1 fresh hot pepper, e.g. serano or jalapeño, minced
- ½ teaspoon coarsely ground cardamom seeds
- 1 tablespoon apple cider vinegar
Directions:
- Combine apple, cranberries, and dates in a food processor. Process until chopped small and well mixed. Dump in a large mixing bowl.
- Add remaining ingredients and mix well.
- Taste and adjust citrus rinds, hot pepper, cardamom and vinegar.
- Serve as a condiment or spread on crackers or bread.
Notes, Substitutions, and Variations:
- Feel free to substitute a pear or Asian pear for the apple.
- Add more dates if you want a sweeter chutney.
- Use the whole hot pepper if you like spicy flavors. If you want it less spicy, remove the seeds from the pepper before adding.
- Try different spices if you like. For instance, add fresh ginger, nutmeg, or black pepper.
- To make chutney leather, spread the chutney in a ¼ inch layer on flexible dehydrator sheets. Continue dehydrating until the leather will peel off the dehydrator sheets. Peel the chutney off the sheets, flip over, and continue dehydrating until it is pliable with no overly moist areas. Cut with a scissors into your preferred sizes and shapes.
- To use as backcountry chutney, carry some of the leather with you in a plastic bag. Reconstitute before the meal by tearing the leather into pieces, putting it into a small bowl or cup and adding filtered water to cover. Leave for an hour or more, then mix and serve.