Chutney of Chioggia radicchio, orange and dried fruits

 Chutney of Chioggia radicchio, orange and dried fruits

Chutney of Chioggia radicchio, orange and dried fruit is an original and spicy sweet and sour preparation, a perfect sauce to accompany cheese, cold cuts and cold foods. An easy recipe to prepare and to serve with appetizers or aperitifs. 

INGREDIENTS

• 1 head of radicchio di Chioggia
• 2 Golden apples
• 3 cm of ginger root
• 90 ml of apple vinegar
• 90 g of brown sugar
• 1 clove
• 1 teaspoon of mustard seeds
• grated rind of 1 orange
• 1 teaspoon of coriander seeds
• pink pepper to taste
• 3 black pepper berries
• 20 g shelled walnuts
• 20 g of sliced almonds
• salt

Chutney of Chioggia radicchio, orange and dried fruit is an easy and original recipe, inspired by Asian flavors but based on an ingredient that is an Italian excellence, perfect to tastefully accompany cheeses, cold cuts and boiled meats.

Chutneys are in fact a preparation of Indian origin, generally made of spices and fruits or vegetables, which accompany the main courses. Very common in the English cooking as well, they can remind our mustards, also because they are often slightly spicy. 

The bitter taste of radicchio di Chioggia goes particularly well with the sweetness of the other ingredients and makes for an original chutney. If you would like to try other recipes with radicchio in which this intriguing bitter-sweet combination can be found, we also suggest Radicchio and Forest Honey Salty Cake and Red Rice with Caramelized Pumpkin and Radicchio.

Another tasty idea to accompany cheeses, fresh or aged, are our jams such as Pepper jam or Green Tomato jam.

To prepare the Chioggia radicchio, orange and dried fruit chutney, start by peeling the radicchio and cutting it into strips. Peel and core the apples and dice them.

Pour the vinegar into a large, shallow pan and mix it with the sugar. Add the apples and cook for a few minutes.

Pound all the spices in a mortar and add them to the mixture along with the salt and grated peeled ginger, leaving them to gain flavor. Add the radicchio and orange zest, allow to soften and lower the heat.

Add the dried fruit and cook for about 30 minutes until you have a soft, jam-like mixture. Pour into a well-cleaned glass container with an airtight seal, turn upside down and let cool completely.