• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 cups firm pear, peeled, cored and chopped
• 1/4 cup raisins or currants
• 1/4 cup apple cider vinegar
• 3 tablespoons brown sugar
• 2 tablespoons pine nuts
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 tablespoon fresh cilantro, chopped

Heat olive oil in a medium sauté pan. Add onions, garlic and ginger and sauté for 5 to 7 minutes over medium heat until translucent and softened. Add pears and sauté 5 minutes more or until starting to break down. Add raisins, vinegar, sugar and pine nuts and stir to combine. Simmer over medium low heat for 15 to 20 minutes or until slightly thickened. Add salt and cilantro and stir.

Serve cold or at room temperature. Chutney can be stored in the refrigerator for up to 3 days.