apricot and pear chutney

a spoonful of this apricot and pear chutney is dense with a sweet-sour-fiery-peppy-verve that adds some bling to all kinds of dishes.

i have a big savor flav luv for this chutney and all of its rococo-rich, sticky-style. it gives an impetuous flair to so many dishes–because chutney isn't just for indian food:

• serve a bowl with a cheese tray and bread

• eat it with eggs and toast

• plop a dollop on a bed of brown basmati rice and lentils 

• paint a swatch of it on a plate and top with fish, chicken, or tofu

• spread it on tacos filled with corn, beans, fresh greens and cheese

• top off a bowl of vanilla ice cream with a spoonful

this recipe makes a big batch, so put some in a jar or two and spread around the  
EAT FLAV LUV

 
ingredients (makes about 3 to 3 and 1/2 cups)

• 1/2 lb. dried apricots, chopped

• 3 ripe pears, peeled, cored, chopped

• 3 cloves of garlic, minced

• 1 small red chili, minced

• 1 to 2 tsp. grated fresh ginger

• 2 cups of distilled white vinegar

• 1 and 1/4 cups brown sugar

• 1 tsp. garam masala (substitute coriander or cumin)

• 1 tsp. salt

directions

1. put all of the ingredients into a med. sauce pan and bring to a boil.
2. reduce the heat and simmer, uncovered, for an hour or so until all of the liquid has evaporated. the chutney will be thick and sticky. keeps well in the refrigerator.