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Apple, Pear, and Ginger Chutney

from Savory Baking by Mary Cech
Apple, Pear, and Ginger Chutney

6 Ounces Fingerling Potatoes (see Note)
3 teaspoons finely chopped fresh thyme
2 tablespoons minced red onion
6 slices smoked bacon, cooked crisp, drained, and chopped
1/4 cup finely grated asiago cheese
1/4 cupfinely grated parmesan cheese
1/2 pound (8 ounces) phyllo dough, thawed
1/2 cup (1 stick) unsalted butter, melted
Freshly ground black pepper

Makes 2 cups

This and many other wonderful recipes may be found in Savory Baking
by Mary Cech from Chronicle Books


I like this slightly milder version of chutney, which can accompany a variety of savory biscuits, muffins, scones, crackers, or cookies.

Sir all the ingredients together in a large, heavy-gauge, wide-bottomed saucepan. Cover with a lid and bring the mixture to a boil over high heat; reduce the heat to medium and cook for 1 hour. During the cooking process, stir occasionally and check to see that the liquid has not evaporated completely. Add a little water if the mixture looks completely dry. Remove the chutney from the pan and let cool at room temperature. Serve at room temperature or chilled.

Store wrapped airtight in the refrigerator for up to 2 weeks. The chutney will become more flavorful as it sits.

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