From the Autumn Preserves Pantry
– Apple, Fig and Pear Chutney with Cardamom –
I am well into my preserving season now, and all sorts of jams, jellies, cheeses, chutney, bottled fruits, liqueurs, pickles and relishes have already been made and are sitting with their paper mob caps and labels in the pantry…….waiting for Christmas, gift-giving and enjoyment at the family table. I will be sharing lots of new recipes with you and also revisiting some old favourites too……such as my Quince and Ginger Marmalade with Rosewater…….
……..I had some apples and pears left from my Fruitdrop fruit delivery the other day, you can read all about it here: Fresh Fruit for the Office with Fruitdrop, The Quince Tree and Baked Orchard Fruits with Vanilla and Honey, and with the last of my fresh figs I decided to make a fruity chutney, a new Lavender and Lovage creation, Apple, Fig and Pear Chutney with Cardamom, and although chutney needs a month or two to “mature” and mellow in flavour, this chutney tasted pretty amazing just after making it. It’s a sweet and fruity chutney, with warm, spicy cardamom seeds added for extra depth of flavour; I tested it just after making it, on a slice of bread with some cheese, and I was delighted with the spiced flavours that come through, really complimenting the apples, pears and figs.
The colour of this chutney is glorious, a russet-cum-Bordeaux colour……and, although I used fresh figs, I am sure that dried figs will also work, but you may have to soak them first, and the colour won’t be such a pretty pink. I plan to serve this chutney as part of my winter cheeseboard, as well as offering it as a condiment with cold cuts of meat and charcuterie. I am sure that it will be absolutely brilliant with casseroles and stews, and would make a delicious glaze or marinade for guinea fowl, pork or chicken.
Tea Time Treats, a monthly blog challenge that I host with my friend Kate, is always very popular with bakers in particular; but, this month Kate and I have decided to offer Preserves as our monthly theme, either making preserves or baking with them….so, I am entering this fruity autumn chutney into October’s Tea Time Treats, which is being hosted by Kate this month…..if you have baked (or cooked) with any preserves this month, or made jams, jellies, chutney etc….do enter, it’s a great way to share your blog and recipes, and there is a round-up of ALL the entries at the end of the month! You can see all the past round-ups here: Tea Time Treats round-up of Tea Time Recipes.
The recipe for my Apple, Fig and Pear Chutney with Cardamom is below, and please do ask me if you need any tips about substitutions for fresh figs, if they are hard to obtain…..I have subsequently made a second batch of this chutney, and added some walnuts (from my tree in the garden) towards to end of cooking the chutney……..I cannot wait to try that version too! That’s all for now…….I will be back later today or this evening with a new 5:2 diet recipe, as part of my Mid-Week Meal Plan, see you later, Karen