I developed this recipe specifically for
Québec Pork Pie. Either pear or apple will work for the chutney. The sweet-and-tangy, savory condiment is a perfect complement to the richness of the meat pie. It is also excellent paired with grilled meat or poultry. If you prefer a smoother condiment, process the chutney in a Magic Bullet or blender until smooth for fruit ketchup. Enjoy!

Green Apple-Ginger Chutney
Yield: 1 cup chutney

Ingredients:

• 2 tablespoons packed light-brown or turbinado sugar (I use turbinado.)

• 2 tablespoons cider vinegar

• 1 1/2 teaspoon seeded and minced fresh jalapeño (can use minced jar jalapeños.)

• ½ teaspoon cinnamon

• 1 whole clove

• 1+ cup of green apple, peeled, cored, and cut into 1/2-inch cubes

• 1/4 cup finely diced yellow onion

• 1 tablespoon dried cranberries (Craisins)

• 1/4 teaspoon mustard seeds

• 1 teaspoon grated fresh ginger

• Kosher salt

Preparation:

1. Combine the sugar, vinegar, jalapeño, cinnamon, and clove in a heavy-duty saucepan. Cook over medium-high heat until the sugar is completely dissolved, 3 to 4 minutes.

2. Stir in the apple, onion, cranberries, mustard seeds, fresh ginger, and 1/4 teaspoon of salt.

3. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the mixture is soft and the liquid has reduced somewhat about 30-40 minutes.

4. Uncover and continue to simmer until the liquid has almost evaporated, about 10 minutes more. (You want to leave a small amount of liquid in the bottom of the pan.)

Adapted from: https://www.finecooking.com/recipe/pear-ginger-chutney