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Pear Ginger Chutney

Pear Ginger Chutney

15 Prep Time
45 Cook Time
4c Servings
This chutney, developed by Portland chef David Anderson, is rich with Indian spices and tempered by sweet USA Pears. It pairs well with roasted chicken, vegetables, or pork.
INGREDIENTS
  • 4-5 Bartlett or Comice USA Pears, peeled, cored and diced (about 6 cups)
  • 2 tablespoons canola or olive oil
  • 8 whole cloves
  • 4 cardamom pods
  • 2 cinnamon sticks
  • 2 dried arbol chiles
  • 2 tablespoons fennel seeds
  • 1 medium onion, finely chopped
  • 2 tablespoons julienne sliced ginger
  • 2 tablespoons garlic, thinly sliced
  • ¾ cup packed brown sugar
  • ¾ cup granulated sugar
  • ½ cup cider vinegar
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon kosher salt
  • ½ teaspoon cayenne
  • ½ teaspoon turmeric
DIRECTIONS

In a medium saucepan, heat oil over medium-high heat. Add whole cloves, cardamom pods, cinnamon sticks, chiles, fennel and nigella seeds. Cook 1 minute or until fragrant. Add onions; sauté until browned. Add julienne ginger and garlic; sauté 3 minutes, stirring frequently. Add remaining ingredients except pears and simmer until slightly syrupy, 10-15 minutes.

Add pears and simmer until tender but still hold their shape, 15-30 minutes depending on ripeness of pears. When pears are cooked, use a slotted spoon to transfer chutney to a tray to cool. If desired, remove large pieces of whole spices. Return any remaining liquid to stove and simmer until thick and syrupy. Combine hot syrup and pears in a bowl. Cool completely to allow flavors to mingle. Serve with naan.

yield: Makes about 4 cups

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