FALL VEG­ETABLE CHUT­NEY

The Times Herald (Norristown, PA) - - FOOD -

Makes about 3 cups Start to fin­ish: 40 min­utes (Ac­tive time: 15 min­utes) IN­GRE­DI­ENTS

1 red bell pep­per, seeded and chopped

1 green bell pep­per, seeded and chopped

1 medium egg­plant (about 1 pound), chopped

2 plum toma­toes, chopped ½ yel­low onion, chopped 3 cloves gar­lic, thinly sliced 1 cup white wine vine­gar 1 ta­ble­spoon brown sugar ¼ tea­spoon kosher salt ¼ tea­spoon crushed red pep­per flakes

¼ tea­spoon ground cloves

In a large saucepan, com­bine the bell pep­pers, egg­plant, toma­toes, onion, gar­lic, vine­gar, brown sugar, salt, pep­per flakes, and cloves. Bring to a boil over medium heat, then re­duce to a sim­mer. Cover and cook un­til the veg­eta­bles be­gin to soften, about 10 min­utes. Un­cover and cook, stir­ring oc­ca­sion­ally, un­til the veg­eta­bles are soft­ened and the sauce has re­duced to a syrup con­sis­tency, about 25 min­utes. Serve warm or at room tem­per­a­ture.

MUS­TARD FRUITS

Makes about 2½ cups Start to fin­ish: 55 min­utes (Ac­tive time: 20 min­utes) IN­GRE­DI­ENTS ¼ cup maple syrup 1 cup white wine vine­gar 1 cup wa­ter 1 ta­ble­spoon whole grain mus­tard 2 cloves gar­lic, chopped ¼ tea­spoon kosher salt 1 cup apri­cots ½ cup pit­ted dates ½ cup dried ap­ples IN­STRUC­TIONS

In a medium saucepan, com­bine the maple syrup, vine­gar, wa­ter, mus­tard, gar­lic, and salt. Stir to com­bine, then add the apri­cots, dates, and ap­ples. Bring to a boil over medium heat, then re­duce to a sim­mer. Cook, stir­ring oc­ca­sion­ally, un­til the fruits are soft and the liq­uid has re­duced to a syrupy con­sis­tency, about 50 min­utes. Serve warm or at room tem­per­a­ture.

CRANBERRYPINEAPPLE CHUT­NEY

Makes about 3½ cups Start to fin­ish: 20 min­utes IN­GRE­DI­ENTS

½ pineap­ple, chopped (about 4 cups)

1½ cups cran­ber­ries, fresh or frozen

1 ser­rano or jalapeño pep­per, seeded and minced ¼ cup golden raisins ½ cup ap­ple cider vine­gar ½ cup wa­ter ¼ cup brown sugar 1 tea­spoon ground gin­ger ¼ tea­spoon kosher salt IN­STRUC­TIONS

In a medium saucepan, com­bine the pineap­ple, cran­ber­ries, pep­pers, raisins, vine­gar, wa­ter, brown sugar, gin­ger, and salt. Bring to a boil over medium heat, then re­duce to a sim­mer. Cook, stir­ring oc­ca­sion­ally, un­til the pineap­ple is soft, the cran­ber­ries have burst, and the sauce is syrupy, about 15 min­utes (the mix­ture will thicken more as it cools). Serve warm or at room tem­per­a­ture.

Nu­tri­tion in­for­ma­tion per serv­ing of the Fall Veg­etable Chut­ney: 13 calo­ries; 1 calo­ries from fat; 0 g fat (0 g sat­u­rated; 0 g trans fats); 0 mg choles­terol; 21 mg sodium; 3 g car­bo­hy­drate; 1 g fiber; 2 g sugar; 0 g protein.

Nu­tri­tion in­for­ma­tion per serv­ing of Mus­tard Fruits: 38 calo­ries; 0 calo­ries from fat; 0 g fat (0 g sat­u­rated; 0 g trans fats); 0 mg choles­terol; 43 mg sodium; 9 g car­bo­hy­drate; 1 g fiber; 8 g sugar; 0 g protein.

Nu­tri­tion in­for­ma­tion per serv­ing of CranberryPineapple Chut­ney: 27 calo­ries; 0 calo­ries from fat; 0 g fat (0 g sat­u­rated; 0 g trans fats); 0 mg choles­terol; 18 mg sodium; 7 g car­bo­hy­drate; 1 g fiber; 6 g sugar; 0 g protein. This ar­ti­cle was pro­vided to The As­so­ci­ated Press by The Culi­nary In­sti­tute of Amer­ica in Hyde Park, New York.

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