It’s National Pork Month. It’s also October, and in our kitchens, that means lots of delicious roast meats paired with the delicious seasonal produce and aromatic herbs and spices. One of the best ways to combine these favorite fall flavors is by pairing your favorite pork roast with a delightful chutney.
Chutney is a savory condiment often served as an accompaniment to meat. It includes fruit and/or vegetables that are cooked in vinegar with spices and sugar. Chutneys can be pureed to a pulpy consistency or they can be chunky with discernible pieces of the ingredients.
What’s in Season?
Many types of seasonal fall produce work well in chutneys. Onions are an ingredient in many chutneys or can be the basis for one.
Pumpkin often takes center stage in autumn’s baked goods, but it can also be the basis for a spicy or savory seasonal chutney.
Other fall fruits and vegetables that are wonderful in chutney include peppers—roasted or not—eggplant, tomatoes, and beets.
But perhaps our favorite ingredients for a chutney to be enjoyed in the fall—especially to pair with pork during October—are those that include apples and pears. These fruits are the perfect complement to delicious roast pork.
Spice Things Up
Additionally, aromatic spices that we typically associate with colder weather are wonderful chutney ingredients. Most notably, cinnamon and clove—which are reminiscent of favorite fall baked goods such as apple, pumpkin, and mincemeat pies—are popular ingredients in chutney.
Ginger is another commonly used flavor agent that lends wonderful robustness to chutneys as well as a certain level of heat in the delicious sweet and savory mélange.
Depending on the main ingredient(s), chutneys can also include any number of herbs and spices ranging from mustard seeds and cumin to tarragon and thyme.
A quick poke around the Internet will lead you to myriad chutney recipes featuring just about any ingredient you can think of. Here are a few that we found from well-known food personalities and publications that sound great for fall!
Apple Chutney from Bon Appétit Magazine
Heirloom Tomato Chutney from Southern Living Magazine
Beet Chutney from Bon Appétit Magazine
What is your favorite type of chutney? Do you make your own or get store-bought? With what do you like to pair chutney?