I was watching (well, through closed eyelids) a show recently
and heard this item mentioned. I thought it would be fun to
prepare. Any recipes suggested? I might run it with some cod or
even a lightly braised pork roast awaiting in my freezer.

The Ranger

The Ranger wrote:
> I was watching (well, through closed eyelids) a show recently
> and heard this item mentioned. I thought it would be fun to
> prepare. Any recipes suggested? I might run it with some cod or
> even a lightly braised pork roast awaiting in my freezer.


This isn't pear chutney, but it is terrific, and it goes very nicely
with pork.

The Ranger wrote:
> I was watching (well, through closed eyelids) a show recently
> and heard this item mentioned. I thought it would be fun to
> prepare. Any recipes suggested? I might run it with some cod or
> even a lightly braised pork roast awaiting in my freezer.
>
> The Ranger


Oops.... sorry . Forgot the recipe

Apricot Cilantro Chutney

1 large yellow onion cut into quarters
3-4 Tbls. pickled Jalapeno peppers slices
1 cup loosely packed fresh cilantro leaves
8 oz. dried apricots
¼ tsp. ground cloves
4 Tbls. grated fresh ginger
1/3 cup apple cider vinegar
¼ cup light brown sugar
½ tsp. salt
¼ tsp. freshly grated black pepper
1 cup water

Place onion, jalapeno and cilantro in the bowl of a food processor and
pulse until just diced. Add apricots and pulse 10-15 times or until well
chopped. Transfer the mixture to a medium sauce pan and stir in
remaining ingredients. Bring to a simmer over medium heat. Reduce heat
to low and cook until liquid is mostly evaporated, about 12 minutes.
Chutney should be thick and gooey. Allow to cool to room temperature. It
can be kept in the refrigerator for several weeks.