A simple rice salad in a café inspired thoughts of adding Indian spices and chutney to this dish. To fire things up, mix in a small amount of hot chili oil, tasting carefully as you go. —Brooke Martin, Greenfield, Minnesota
The pairing of sweet and tart fruits makes this chutney a wonderful accompaniment for pork. Not only is it a consistent blue-ribbon winner at fairs, it's a natural way to capture the best of autumn's harvest in a jar.
Wisconsin grows an abundance of cranberries and celebrates the harvest with many cranberry festivals. I don't remember where I obtained this recipe, but it's easy, different...and good! Try it with pork or leftover turkey.
The unique flavor of this chutney complements turkey, pork and duck. At holiday time, I make a big batch so I have some to serve, some to share and some to freeze. To make a quick appetizer, blend up 1-1/2 cups, pour over cream cheese and serve with crackers.
This colorful chutney is a super side dish or condiment served with pork, ham or poultry. It also makes a nice holiday gift. Writes field editor Marion Lowery of Medford, Oregon. "My family enjoys the pears, cranberries and tongue-tingling spices in this chutney."
“You can make this colorful and easy fruit relish up to a week in advance and refrigerate it,” says Esther Chesney from Carthage, Missouri. “It makes a great accompaniment to turkey, chicken or pork throughout the holiday season.”