Pear and Apple Chutney
recipe courtesy of Scott Gryzbek, Zukay Live Foods
3 medium apples, preferably Gala or Braeburn
3 pears, not overripe
1 cardamom pod, shell removed and ground
1 tsp nutmeg
½ tsp mace
1 ½ tsp cinnamon
1 tsp fennel seed, ground
½ tsp ground cloves
1 tsp ground ginger
1 tsp sea salt
1 packet yo’gourmet, in 1 cup lukewarm water
EQUIPMENT:
1 Quart mason/ball jar
Mortar & pestle
Grind up cardamom and fennel seed in mortar & pestle, and mix with other spices and salt. Chop up apple & pear to desired size. Place chopped fruit into bowl, and mix well with spice mixture. Mash gently, and place mixture into mason jar, pressing down well. Add in yo’gourmet/water mixture until chutney is covered. Close jar lid tightly, and place in warm area for 2-3 days until product is slightly bubbly. Place in refrigerator.
Note: My experience with chutneys is that the top of the mixture will dry out and occasionally get a touch moldy. When opening for use, scrape off top layer – underneath top layer is fine, unless product has a bad odor or mold is of a unique color.
