Pear and Ginger Chutney | india | Hindustan Times
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Pear and Ginger Chutney

india Updated: Feb 05, 2010 01:09 IST

Hindustan Times
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Ingredients

4-5 pears, peeled, cored and diced (about 6 cups)

2 tbsp canola or olive oil

8 whole cloves

4 cardamom pods

2 cinnamon sticks

2 dried green chillies

2 tbsp fennel seeds

1 tbsp nigella seeds

1 medium onion, finely chopped

2 tbsp julienne sliced ginger

2 tbsp garlic, thinly sliced

¾ cup packed brown sugar

¾ cup granulated sugar

½ cup cider vinegar

1 tbsp finely chopped ginger

1 tbsp salt

½ tsp cayenne/ red chilli flakes

½ tsp turmeric

Method
1. In a medium saucepan, heat oil over medium-high heat.

2. Add whole cloves, cardamom pods, cinnamon sticks, chillies, fennel and nigella seeds. Cook for one minute or until fragrant.

3. Add onions; sauté until browned. Add julienne ginger and garlic; sauté 3 minutes, stirring frequently.

4. Add remaining ingredients except pears and simmer until slightly syrupy, 10 -15 minutes.

5. Add pears and simmer until tender but still hold their shape, 15-30 mins, depending on their ripeness 6. When pears are cooked, use a slotted spoon to transfer chutney to a tray to cool. If desired, remove large pieces of whole spices.

7. Return any remaining liquid to stove and simmer until thick and syrupy. Combine with pears in a bowl and let cool.