- 4-5 Bartlett or Comice USA Pears, peeled, cored and diced (about 6 cups)
- 2 tablespoons canola or olive oil
- 8 whole cloves
- 4 cardamom pods
- 2 cinnamon sticks
- 2 dried arbol chiles
- 2 tablespoons fennel seeds
- 1 medium onion, finely chopped
- 2 tablespoons julienne sliced ginger
- 2 tablespoons garlic, thinly sliced
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- ½ cup cider vinegar
- 1 tablespoon finely chopped ginger
- 1 tablespoon kosher salt
- ½ teaspoon cayenne
- ½ teaspoon turmeric
In a medium saucepan, heat oil over medium-high heat. Add whole cloves, cardamom pods, cinnamon sticks, chiles, fennel and nigella seeds. Cook 1 minute or until fragrant. Add onions; sauté until browned. Add julienne ginger and garlic; sauté 3 minutes, stirring frequently. Add remaining ingredients except pears and simmer until slightly syrupy, 10-15 minutes.
Add pears and simmer until tender but still hold their shape, 15-30 minutes depending on ripeness of pears. When pears are cooked, use a slotted spoon to transfer chutney to a tray to cool. If desired, remove large pieces of whole spices. Return any remaining liquid to stove and simmer until thick and syrupy. Combine hot syrup and pears in a bowl. Cool completely to allow flavors to mingle. Serve with naan.
yield: Makes about 4 cups
- Serving Size: 1 TBSP
- Calories: 25
- Carbohydrate: 5g
- Dietary Fiber: 1g
- Protein: 0g
Review This Recipe