Pear and Apricot Chutney
Pear and Apricot Chutney
About pears…..buy pears when they are firm and green. If you want to slow ripening, keep them bagged in the fridge. To speed ripening, store them on a cool countertop in a sealed bag. As they change from green to yellow, handle them carefully to avoid bruising.
Chutney……..is a versatile condiment. It can be used as a sweet counterpoint to meats and to spicy foods. If you prefer some heat, simply add dry chile flakes, cayenne, or minced fresh chiles to this recipe.
Ingredients
2 tbsp unsalted butter
1/2 tsp brown mustard seed
1 shallot, minced (about 1/4 cup)
Pinch salt
1/4 tsp turmeric
2/3 cup cider vinegar
2/3 cup white sugar
6-8 very ripe Bartlett or Anjou pears
12 dried apricots, cut into small cubes with scissors
(note: if you have fresh or frozen apricots, by all means use them!)
1/4 cup sugared dry ginger, chopped
1/4 tsp Cloves
1/4 tsp Allspice
1/4 tsp Cardamom
1/4 tsp cinnamon
Directions
Melt the butter over low heat. Add mustard seeds, and when they pop add the minced shallot. Sweat the shallot over low heat for 4 minutes, trying not to brown it. After 4 minutes add a pinch of salt, turmeric, vinegar, and sugar and turn the heat to medium. While it rises to a gentle simmer, peel, core, and cube the pears, adding them to the pot as you cut. Add the ground spices, sugared ginger, and dried apricots and continue to simmer for about an hour uncovered. Stir frequently.
Check for sweetness and add more sugar if necessary. Cool the chutney before serving. Makes four 8 oz. jars.
Store this chutney in the fridge or freezer. It has not been tested for safe home canning.
