Forest Chutney

Description

Source: ALICE in WONDERLAND THE OFFICIAL COOKBOOK - ELENA CRAIG & S. T. BENDE

When listing the most quintessentially British foods, it’s important to include chutney. This fruit-and-spice laden condiment is one of the best-known English delicacies and is certainly something Alice would serve to her friends. Cinnamon, mustard seeds, and dried apricot combine here to create an explosion of earthy flavors, while simultaneously showcasing the many fine bounties of Tulgey Wood.

Ingredients

• Zest and juice of 3 large oranges
• 1 cup apple cider vinegar
• 2 ½ cups dark brown sugar
• 1 tablespoon yellow mustard seeds
• 1 tablespoon coriander seeds
• 2 cinnamon sticks, broken into pieces
• ½ teaspoon red pepper flakes
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 pounds firm pears (such as Bosc or Anjou), peeled, cored, and sliced
• 1 yellow onion, diced
• 4 cloves black garlic
• 3-inch piece of ginger, peeled and diced
• 1 cup (about 6 ounces) dried apricots, chopped
• 1 cup golden raisins
• 1 cup apple juice

Directions

1. In a large nonreactive pot over medium heat, combine the zest and juice of the oranges with the vinegar, brown sugar, mustard seeds, coriander seeds, cinnamon sticks, red pepper flakes, salt, and black pepper.
2. Stir until the sugar is dissolved.
3. When the sugar is dissolved, add in the pears and the onion.
4. Stir to combine, and bring to a simmer.
5. Peel the black garlic, and smash it with the flat side of a knife until it is a smooth, jammy consistency.
6. Scrape it into the pot, and stir.
7. Add the ginger, apricot, and raisins.
8. Continue to simmer for 45 minutes to an hour, stirring frequently to resubmerge the pears.
9. Add the apple juice, and simmer for another 30 to 45 minutes.
10. The chutney is ready when the pears are translucent and tender, and the liquid has thickened enough to coat the back of the spoon.
11. Ladle the chutney into clean jars or a heatproof, airtight container, and refrigerate.
12. The chutney will last up to 1 month in the refrigerator.
13. It pairs well with Perfectly Potted Cheese, Curiously Cornish Pasties, and Her Royal Majesty’s Crown Roast.

Yield: About 4 cups