complexity defined

My stepdad is a man of many talents, and I was pleasantly surprised to learn that among them was a prowess for canning and preserving. Chow-chow, dilly beans, and pepper jelly are some of the many goodies that he has stocked in the basement.


A new and unique discovery for me was a jar of--I won't dance around it--extremely unappetizing brown stuff he called chutney.

I've worked with a few Indian gals and also peruse many a blog focused on Indian cuisine, so I always thought chutney was more of a thin, saucy accompaniment to their spicy dishes. The Americanized version is quite different--its consistency is more like that of jelly or perhaps relish and it boasts both sweet and sour taste profiles.


I was instructed to eat this homemade chutney with some brown beans; it was implied that there was something magical about the combination. I did as I was told, and boy, did I ever love that first mouthful! The creamy and slightly salty brown beans were the perfect vehicle for this juicy chutney, which contained pears that dissolved on the tongue, chewy and plump raisins, and tiny bits of sweet onion. There was a bit of heat in the background and a major zap from the vinegar. I could hardly register everything going on in my mouth all at once!


I've heard dishes described as being complex, but until now, I don't think I truly knew what that meant. The medley and balance of flavors here is absolutely an experience you don't want to miss! Yes, chutney will definitely brighten up a dish of boring ol' beans, but I wouldn't mind eating it with tortilla chips or--heck, we're all friends here--straight from the jar with a spoon.

Charlie's Chomp-worthy Chutney
4 quarts pears, peeled and finely chopped
1 cup raisins
1 cup onion, chopped
2-3 cups brown sugar, based on your tastes
1/4 cup mustard seed
2 teaspoons ground ginger
1 teaspoon salt
1 hot red pepper
3 cups vinegar

Combine all ingredients and cook slowly until thick, about 40 minutes. Stir frequently to avoid sticking. Pour, boiling hot, into hot pint jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
Yield = about 7 pints.