Pear Chutney
This pear chutney, which makes a lovely appetizer with a cheese plate or goat cheese-smeared crostini, is made with pears, allspice, cloves, coriander, mustard, golden raisins, vinegar, and molasses. Also the perfect playmate for all kinds of cured meats, roast pork, and curries.
Ingredients
- 1/2 teaspoon allspice berries
- 6 whole cloves
- 1 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon black peppercorns
- 3/4 cup distilled white vinegar
- 3/4 cup golden raisins
- 1/2 cup sliced almonds
- 1/2 cup light molasses (NOT blackstrap molasses)
- 1/4 teaspoon salt
- 1/2 lemon, cut into thin slices
- 1 pound ripe pears, (about 3, depending on the size), peeled, cored, and cut into 1-inch (25-mm) pieces
Instructions
- Grind the allspice, cloves, mustard and coriander seeds, and the peppercorns to a powder in a spice grinder.
- Place all the ingredients, including the spices, in a saucepan. Bring to a boil, stirring occasionally.
- Cover the pan, reduce the heat to low, and gently simmer for 30 minutes.
- Uncover the pan and cook until most of the juice has evaporated and the chutney is just moist, about 20 minutes.
- Transfer the pear chutney to a jar and let it cool. Cover and refrigerate it for at least a couple days to let the flavors meld. It will keep for up to a couple weeks.
Nutrition
Serving: 1portion | Calories: 309kcal | Carbohydrates: 53g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 115mg | Fiber: 6g | Sugar: 40g