Spicy Raspberry-Apple Chutney

Another food post! What’s going on with me?! I do find though that even when I’m too overwhelmed to write about anything else, food always seems to come to the rescue.

Unlike blueberries, I’m not a raspberry fan. Yes, their colour is pretty, and yes, raspberry jam isn’t the worst thing on toast, but the fruit itself doesn’t excite me at all. I don’t know, but the only kind of raspberries I’ve experienced have been squishy and soggy and begging for some blue growth on them. So when I found myself with a pint box of them from the grocery chain store, I could think of no better use for them than in some sort of chutney. Googling recipes didn’t find me anything simple (my pantry staples don’t include fancy cider vinegars or pine nuts), so I improvised my own. I have to say, I may not be ready to compete on Chopped yet, but I quite fancy my own ingenuity on some days! 🙂

ImageYou’ll need:

1 tbsp minced shallots (white onion, or use vidalia if you like)
1 pint fresh (ha!) raspberries
1/2 apple, peeled, cored and diced (whichever kind you like; I used red delish)
1 tsp minced jalapeno (optionally, deseeded)
1 tbsp brown sugar
a pinch salt

On medium heat, saute onion in a bit of oil until translucent. Add everything else and simmer on low until mixture thickens, about 10 mins.

ImageTake mixture off heat and blend with a hand blender into a somewhat smooth but chunky chutney. Serve warm with hot roti or cold on toast. It’s a winner either way.

Image

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