Fall chutneys blend sweet with sour flavors
A Pittsburgh Post-Gazette food note traces autumn condiment flavors from bright berries to tart apples and ginger spice. It explains American chutneys’ jam like tang from vinegar and sugar, with onions or garlic and occasional seeds, and notes Indian origins and serving ideas for rice dishes.
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India
Sweet and Spicy Apple Chutney Recipe
Apple chutney blends cider vinegar brown sugar garlic ginger and chili flakes with Granny Smith apples raisins cinnamon and mustard seeds. Simmer until reduced then cool refrigerate up to two weeks and serve with pork ham cheese or in a grilled cheese.
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Granny Smith
Pumpkin Ricotta Pancakes With Fall Flavor
Pumpkin Ricotta Pancakes blend pumpkin puree and ricotta for a creamy interior. The batter rests ten minutes and cooks into thick, golden pancakes served with maple syrup, ideal for using leftover pumpkin.
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