Apple-Pear Chutney Sandwich

For chutney:
1 apple
1 pear
1/2 small sweet onion
2 tbsp raisins
1/4 cup brown sugar
1/4 cup rice vinegar
1/4 tsp cinnamon
1/2 tsp ginger

For sandwich:
2 slices bread

Hands-on Time: About 45 minutes
Cook Time: About 45 minutes

This recipe is good if you need to take sandwiches for lunch but can not refrigerate them between packing and eating them, as chutney keeps well in the refrigerator but tastes just as good at room temperature. The chutney could also be served hot as a topping for potatoes, rice, or vegetables.

If you are planning to use the chutney for sandwiches, you will need to make it the night before you intend to use it. You should also be warned that the onions can smell very potent as they're cooked, so you may need to open a window!

To make the chutney, wash, core, and slice the apple and pear, and chop the slices into smaller bits. You do not need to get them too small, and you can use them peel and all, so this is a great time-saver. Cut the onion into small, minced-size pieces.

Layer all the chutney ingredients in a medium-sized saucepan and heat it on medium heat, stirring it as it heats, until the apple and pear have begun to soften and the liquid appears to be boiling. This may take anywhere from fifteen to twenty-five minutes.

Lower the heat to medium-low and let the chutney cook for another twenty or twenty-five minutes, stirring it occasionally. Let it cool and transfer it to a covered container for storage in the refrigerator if you are not using it right away. For sandwiches, let it refrigerate overnight.

To make the sandwich, toast two slices of bread and spread one slice with chutney. If you make this in the morning, it will still be slightly cool and refreshing by lunch-time.