Garden Chutneys, Fresh & Cooked

When Fruit Tumbles From The Trees

Ah, autumn, when folks armed with baskets of fruit compete with people packing bags of zucchini. If you even catch someone’s eye, you’re suddenly lugging home bales of something that needs to be turned into something else, pronto. All over the island, circles of fallen fruit show where a once valued crop is no longer harvested. Some people put out signs: Please Take Fruit. Others are asking how to deal with unwanted bounty, and whether funky fruit can be composted.

Fortunately, there are plenty of places to take an excess of garden gold. Most communities have a local food bank or food pantry where fresh produce is gladly accepted. Neighborhood swaps are gaining ground as well, and many Senior Centers have tables for donated food of many kinds. All those options are great for unblemished crops, but when it comes to scabby pears, it’s a different conversation. Black pear scab is common throughout the maritime Northwest. For home growers, it’s not that big a deal; the fruit is fine to juice or eat fresh or cooked, unless it’s cracked and rot has set in. It’s a disaster for commercial growers, though, as few people will buy a scabby pear.

Pear Scab Be Gone

The pest involved is a fungus, Venturia pyrina. Like so many plant enemies, this one nestles into fallen leaves under the trees. Refreshed by rain, it releases floods of spores during peak blossom time, infecting each new crop. Scab affects European pears, notably Bartlett relatives, not Asian pears or apples (different pests involved there). Happily, a few simple steps can control this disfiguring disease and keep future fruit unmarred. They’ll also help build healthier soil and sweeten future crops as soil humus increases. And here’s more good news: go ahead and compost this year’s drops and scabby fruit. An active, hot compost pile is already full of beneficial bacteria and fungi that will eat scab spores alive.

Here’s how to handle pear scab: Shred fallen leaves or run them over with a lawn mower, then mix in some nitrogen, perhaps urea or corn gluten (9-1-1 and quite effective). That will promote rapid rotting and encourage worms to munch them down, helping to clean up the fungus for you. When you rake away the foliage for shredding, sprinkle dolomite lime around each affected tree. This helps to buffer soil pH and kills off some of the fungal spores as well. After a good rain or two, spread mature compost in a 3-4 foot wide band around each tree’s dripline to feed the roots over the winter. Also, if pear trees get summer irrigation, make sure the leaves are not getting wet, as that encourages the fungus, which generally appears first as dark spots on leaves and stems.

Autumn Chutney

Spicy-sweet-hot chutney is delicious in dozens of ways. Spoon some over grilled fish or poultry or use puree chutney as a sandwich spread for creative combos from date-and-banana to turkey-and-bacon. Mash a little into soft goat cheese and stuff into fresh figs or serve with crisp pepper strips. Add a dab as garnish for soups or casseroles or to transform a simple vinaigrette (it makes an intriguing dressing for green or fruit salads). Fill muffin cups half way with cornmeal muffin batter, add a little chutney, then top off with more batter and bake to a golden finish. Yumminess abounds!

Note: I use way more ginger than most recipes call for. If you don’t like the bite, use less or try chopped candied ginger instead.

Ginger, Pear and Walnut Chutney

4 cups chopped pears
1 cup chopped sweet peppers
1 red onion, chopped
1 yellow onion, chopped
1 cup golden raisins
1 cup walnut halves
1/2 cup chopped fresh ginger root
2 cloves garlic, chopped
1 teaspoon sea salt
1 teaspoon each turmeric, ground coriander, cinnamon
1/4 teaspoon hot pepper flakes
1 cup cider vinegar
1 cup brown or muscovado sugar

In a soup pot, combine all ingredients and bring to a simmer over medium high heat. Reduce heat to low and simmer, stirring often, until fruit is translucent and sauce is thick (40-60 minutes). Pack into boiled canning jars and refrigerate for up to 3 months. Let mellow for a week before using. Makes about 8 cups.

Spicy Green Tomato Chutney

1 teaspoon each: mustard seed, fennel seed, cumin seed
4 cups chopped green tomatoes
2 cups chopped plums (ripe or hard)
1 red onion, chopped
1 sweet onion, chopped
1/2 cup raisins
4 cloves garlic, chopped
1 inch fresh ginger root, peeled and finely chopped
1 teaspoon each sea salt, cumin, garam masala
1/4 teaspoon smoked paprika
1 cup cider vinegar
1 cup brown or muscovado sugar

In a dry frying pan, roast seeds over high heat until mustard seeds pop (use a spatter screen to keep them from flying away). In a soup pot, combine everything else and bring to a simmer over medium heat. Add seeds, reduce heat to low and simmer, stirring occasionally, until fruit is translucent and sauce is thick (40-60 minutes). Pack into boiled canning jars and refrigerate for up to 3 months. Let mellow for a week before using. Makes about 8 cups.

Fresh Chutney

Aromatic and zippy, fresh chutneys are magical condiments with amazing pizazz. They must be used fresh, so make small batches and play with combinations to find your favorites. For a milder version, use plain rice vinegar and less fresh chile, or stir in some plain yogurt. Fabulous with grilled fish or poultry, great on rice or over steamed vegetables…

Cilantro Basil Chutney

1 cup chopped cilantro (stems included)
1/2 cup shredded basil
1 small, fresh hot chili, chopped
1/4 cup cider vinegar
1/2 teaspoon sea salt

In a food processor, combine all ingredients and blend to a smooth paste. Let stand 10 minutes, then serve. Makes about 1 cup.

Spunky Mint Chutney

1 cup chopped spearmint leaves
1 small, fresh hot chili, chopped
1/4 cup cider vinegar
1/2 teaspoon sea salt

In a food processor, combine all ingredients and blend to a smooth paste. Let stand 10 minutes, then serve. Makes about 1 cup.