Cooler temperatures mean wonderfully warm foods, and fall harvest means plenty of tasty options. In our first collaboration with Country Hill Cottage, I make a delicious and slightly spicy harvest chutney topping a wheel of baked brie, and they have put together delicious Harvest Fruit Tarts. Both are beautifully finished with professionally designed tart wrappers and labels for jars to store the chutney. While I have chosen to top brie with this chutney, it is also perfect topping a roasted pork tenderloin or turkey breast. Consider giving both these recipes a try this fall. You won’t be disappointed.

 

Watch the video tutorial to see how easy it is to cook my spicy harvest chutney!

Laurice’s Spicy Harvest Chutney #harvest #chutney | countryhillcottage.com
Laurice’s Spicy Harvest Chutney #harvest #chutney | countryhillcottage.com

Spicy Harvest Chutney

For additional spiciness add up to a teaspoon of cayenne powder.

Cooking Time: 25 to 30 min

Materials

  • 3 black plums, scrubbed clean, pitted and coarsely chopped
  • 104 g (1/2 cup) dried apricots, or 3-4 fresh, pitted and chopped
  • 1-2 jalapenos, finely minced and seeded, if desired
  • 99 g (1 cup) cranberries, fresh or frozen
  • 67 g (1/2 cup) roasted and lightly salted pumpkin kernels (no shells)
  • 91 g (1/2 cup) dried blueberries
  • 183 g (3/4 cup) packed brown sugar
  • 2 large pieces (28 g) of candied/crystallized ginger, chopped
  • 2 tbsp (30 ml) fresh squeezed lemon juice
  • 2 tbsp (30 ml) blueberry juice (see tip below)
  • 1/2 tsp teaspoon ground cardamom 1/2 tsp
  • 1/4 tsp ground allspice
  • 1/2 tsp fresh grated nutmeg
  • 1/2 tsp kosher salt, or to taste
  • 1/4 tsp fresh ground black pepper, or to taste

Instructions

1) Cook the chutney

Add all ingredients to a medium saucepan. Heat over medium heat until the chutney is thickened and bubbly and the plums and apricots have softened, stirring frequently. This should take about 25-30 minutes. Turn the heat to medium low if the mixture is bubbling too vigorously. Remove the chutney from the heat.

 

2) Serve over baked brie

Heat oven to 350°F, 180°C, gas mark 4. Place one whole brie wheel (I used a 19.6 oz, 555 g, wheel) on a sheet of parchment paper in a baking dish or pie plate. Spoon the chutney generously on top of the brie. Bake for 15-20 minutes or until the brie has reached the desired consistency. 15 minutes for soft brie that is able to retain its shape, 20 minutes for lava-like consistency. Keep additional warm chutney on hand to add more once the brie is served. Serve with toasted baguette slices and very dry sparkling wine, champagne, prosecco or cava. Or serve very warm over roast pork or turkey.

 

Tip for making blueberry juice

To make blueberry juice, process frozen blueberries in a food mill using the finest screen. Freeze remaining juice in 1 or 2 tablespoon cubes for easy measuring. The juice does not need to be thawed before using in this recipe.

Difficulty: Easy

Materials: plums, cranberries, blueberries, apricots, ginger

Shelf life & storage

Store remaining chutney in the refrigerator for up to two weeks. Chutney can be reheated over a low flame on the stovetop or slowly in the microwave.

Free Printable Labels

Click on the button to download your free printable labels for Laurice’s spicy harvest chutney.

Want to learn how to create perfect printables? Read our tips to get the best results!

Thanks for stopping by

🍎 We had a wonderful time working with Laurice on this collaboration! Please check out her spice harvest chutney and subscribe to her lovely channel! You can also connect with Laurice on Facebook and Twitter!

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Sweet wishes,

Country Hill Cottage

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