Holiday Chutneys

Fall Vegetable Chutney

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

1 medium eggplant (about 1 pound), chopped

2 plum tomatoes, chopped

½ yellow onion, chopped

3 cloves garlic, thinly sliced

1 cup white wine vinegar

1 tablespoon brown sugar

¼ teaspoon kosher salt

¼ teaspoon crushed red pepper flakes

¼ teaspoon ground cloves

In a large saucepan, combine the bell peppers, eggplant, tomatoes, onion, garlic, vinegar, brown sugar, salt, pepper flakes, and cloves. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook until the vegetables begin to soften, about 10 minutes. Uncover and cook, stirring occasionally, until the vegetables are softened and the sauce has reduced to a syrup consistency, about 25 minutes. Serve warm or at room temperature.

Makes about 3 cups

Nutrition information per serving of the Fall Vegetable Chutney: 13 calories; 1 calories from fat; 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 21 mg sodium; 3 g carbohydrate; 1 g fiber; 2 g sugar; 0 g protein.

Mustard Fruits

¼ cup maple syrup

1 cup white wine vinegar

1 cup water

1 tablespoon whole grain mustard

2 cloves garlic, chopped

¼ teaspoon kosher salt

1 cup apricots

½ cup pitted dates

½ cup dried apples

In a medium saucepan, combine the maple syrup, vinegar, water, mustard, garlic, and salt. Stir to combine, then add the apricots, dates, and apples. Bring to a boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until the fruits are soft and the liquid has reduced to a syrupy consistency, about 50 minutes. Serve warm or at room temperature.

Makes about 2½ cups

Nutrition information per serving of Mustard Fruits: 38 calories; 0 calories from fat; 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 43 mg sodium; 9 g carbohydrate; 1 g fiber; 8 g sugar; 0 g protein.

Cranberry-Pineapple Chutney

½ pineapple, chopped (about 4 cups)

1½ cups cranberries, fresh or frozen

1 serrano or jalapeño pepper, seeded and minced

¼ cup golden raisins

½ cup apple cider vinegar

½ cup water

¼ cup brown sugar

1 teaspoon ground ginger

¼ teaspoon kosher salt

In a medium saucepan, combine the pineapple, cranberries, peppers, raisins, vinegar, water, brown sugar, ginger, and salt. Bring to a boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until the pineapple is soft, the cranberries have burst, and the sauce is syrupy, about 15 minutes (the mixture will thicken more as it cools). Serve warm or at room temperature.

Makes about 3½ cups

Nutrition information per serving of Cranberry-Pineapple Chutney: 27 calories; 0 calories from fat; 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 18 mg sodium; 7 g carbohydrate; 1 g fiber; 6 g sugar; 0 g protein.