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Pear Chutney

 

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Pear Chutney
 

 

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Recipe

Pear Chutney

Times

  • Prep Time : 10 min
  • Cook Time : 20 min
  • Ready Time : 30 min

Servings

4

Ingredients

  • 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

Directions

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.

Tags

About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

3 Responses to Pear Chutney

  1. avatar says: Jenny

    Do you have any suggestions of what to serve this with? Could I serve this with breaded chicken?

  2. great Q: you can actually serve it with just about anything – but my favorite would be chicken – grilled, roasted or breaded — all delish – or a white flaky fish like flounder, trout, snapper but salmon would also be a nice complement.

  3. I love chutney and I’m always looking for new recipes. This sounds like it would go well with cheese.

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