Pear Apple Chutney – Indian Ketchup?

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I’ve loved chutney ever since I laid my taste buds on it. The first chutney I had was a Major Grey’s version of jarred goodness and I was hooked. Little did I know that freshest is bestest and years later I was exposed to today’s concoction. I was living in Anchorage Alaska and the Pear Apple Chutney was paired with some thick, juicy, panko-breaded crab cakes. While we’ve tweaked the crab cake recipe, the chutney needed no tweaking.

Our boy Mark is sporting the Farm now or Pharm later t-shirt as I give him a lesson in how to peel an apple and brunoise a red pepper. If you’re looking for a little more than just a recipe, click play above and prepare for a lesson in food, fun and culinary basics…

I am not sure exactly where Mark is right now, but I think he is serving our country as a member of the Air Force and stationed in Afghanistan. Mark, if you are reading this, I miss you buddy and hope that you are doing well. You’ll be home before you know it and we’ll make some shrimp cakes, Paleo nachos and crab artichoke dip when you return. If you name is not Paleo Mark, please keep him in your thoughts and prayers.

Have a great weekend, remember that “Health is the first wealth” and if you are privileged enough to have a computer in order to read this, you have more to be thankful for than 99% of the world’s population. Keep things in perspective and…

“Keep It Paleo!”

Your Pal,

Paleo Nick

(Truly blessed to have an awesome family and live where we live. If you ask these dudes, there is nothing better than throwing rocks into a lake. They teach me daily to keep things in perspective.)

Pear Apple Chutney

Ingredient List:

  • 2 Granny Smith apples, peeled and diced into 3/8″ cubes (4C)
  • 2 pears, peeled and diced into 3/8″ cubes (6C)
  • 1/4 cup freshly squeezed lime juice (1C)
  • 1/4 cup rice wine vinegar, unseasoned (1C)
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons fresh shallots, minced
  • 1/2 red pepper, brunoise
  • 2 tablespoons fresh cilantro, chiffonade
  • Kosher salt, to taste

Preparation Instructions:

  1. Add apples, pears, lime juice and vinegar to a saute pan and place over low heat.
  2. Add minced ginger and shallots to pan and cook, stirring regularly, until liquid is reduced to “au sec” and fruit is broken down.
  3. Remove pan from heat, fold in red pepper brunoise, transfer to a sheet pan and cool completely.
  4. Fold in fresh cilantro, season with kosher salt to your liking and serve with my famous Shrimp Crab Cakes.

“Keeping It Paleo!”

Zone Breakdown:

Carbohydrates: (13)

Apples are 1/2 apple per carb block, we used 2 apples, so four carb blocks.

Pears are 1/3 pear per carb block, we used 2 pears, so six carb blocks.

Lime juice is 1/3 cup per carb block, so we are rounding up to one carb block.

Vinegar is 1/4 cup per carb block, so one carb block.

I added one carb block for the ginger, shallots, red pepper, and cilantro.

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