Looks humble, doesn't it? But think about it: A sweet, spicy, barely boozy chutney that you can make up to a month ahead of time can be the perfect pizzaz for any old pork chop or chicken breast. It's a ready-to-go wow factor, and it makes use of some of Fall's best ingredients...
We love pairing fruit with meat, especially pork, and it's so easy to pull together a pretty impressive meal when you have a great jam or chutney waiting for you in the refrigerator. We usually think of apples or maybe apricots, but pears... mmm... pears sound wonderful.
This chutney takes all of one hour to make, and the recipe says it will not only keep for a month but gets better with age. It would be delicious over slices of simple, roasted pork tenderloin. Or, here's another possibility: Put a few dollops of the chutney on top of a mound of goat cheese and serve with crackers on a cheese board.
• Get the recipe: Pear and Currant Chutney, from Saveur
What's your favorite chutney? How do you use it?
Related: Recipe: Chicken with Shallot-Apricot Sauce
(Image: Christopher Hirsheimer/Saveur)