This chutney recipe was created by David Anderson, Chef de Cuisine at Vindalho restaurant (www.vindalho.com) in Portland, Oregon. It is made in a traditional Indian-style but uses pears instead of mangoes.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 4-5 Comice or Bartlett 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 tablespoon nigella seeds
- 1 medium onion, finely chopped
- 2 tablespoons julienne sliced ginger
- 2 tablespoons garlic, thinly sliced
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 1/2 cup cider vinegar
- 1 tablespoon finely chopped ginger
- 1 tablespoon Kosher salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon turmeric
Preparation:
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; saute until browned. Add julienne ginger and garlic; saute 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 or pappadums.
Recipe courtesy of Pear Bureau Northwest.
