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Pear Ginger Chutney

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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.
  • 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

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

  • Serving Size: 1 TBSP
  • Calories: 25
  • Carbohydrates: 5g
  • Protein: 0g

1 Comment » for Pear Ginger Chutney
  1. Michele Krause says:

    Quite tasty! I’m making it for the third time in one month! I have shared it with friends and they liked it too.

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