Fruity Pecan Chutney

2Bleu's Note:

A wonderful chutney with an array of flavors that is perfect served warm over pork chops, chicken, or just as a condiment. This recipe is part of Pork Chops Stuffed With a Fruity Pecan Chutney, Bird's RSC #11 entry.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Serves: 8

Yield: 1.0 cup

• 1 teaspoon butter
• 1 green onion, chopped (or shallot bulb)
• 2/3 cup orange juice
• 1/3 cup water
• 1 tablespoon raspberry preserves (seedless)
• 1/4 cup dried fruit, chopped (Sunmaid fruit bits)
• 2 teaspoons vinegar
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup pecans, coarsly chopped
• 1 tablespoon honey

Directions:

1. In a medium saucepan, over medium heat, melt butter and add green onion until soft.
2. Add Orange Juice, water, raspberry preserves, dried fruit bits, vinegar, and crushed red pepper flakes. Simmer until reduced by half, about 5-7 minutes.
3. Add chopped pecans and honey. Simmer for an additional 2-3 minutes.

Reviews

[Sydney Mike]

DEFINITELY AN OUTSTANDING CHUTNEY! Made this several days ago to go with both some grilled chicken breasts & some pork chops & it was great with both! I have so many homemade chutneys going these days, & almost all are so much better then store-bought! {Tagged, made & reviewed in the current Comfort Cafe under the theme Chutney? ~ Mango, Yes, & More!]

[loof]

I just loved this chutney! I'm not a frequent user of this particular condiment but your combination of ingredients sounded too good to pass up. I used it to dress up one of those heat-and-eat roasted chickens and it was terrific. I'm glad I found this recipe and I'll definitely use it again!