This recipe makes about 1-1/2 cups (375 mL) chutney, enough for 72 pieces. Refrigerate any leftover chutney for up to 2 weeks; use on canapés or cheese plates, or as an accompaniment to curries and meat pies.
- Portion size 24 servings
- Credits : Canadian Living Magazine: December 2010
Ingredients
Cranberry Pear Chutney:
Method
Cranberry Pear Chutney: In small saucepan, toast mustard and cumin seeds over medium-low heat until mustard seeds just begin to pop, about 5 minutes. Add cranberries, pears, onion, sugar, vinegar, ginger, cloves, cayenne, salt and 1/4 cup (60 mL) water.Bring to simmer; reduce heat and simmer, covered and stirring occasionally, until mixture is thick and jam-like, about 40 minutes. Let cool.
Top each baguette toast with 1 cheese slice; top each with 1 tsp (5 mL) chutney.
Nutritional facts Per piece: about
- Sodium 90 mg
- Protein 3 g
- Calories 55.0
- Total fat 3 g
- Potassium 37 mg
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 4 g
%RDI
- Iron 1.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 2.0
