about 5 ripe pearsany variety, peeled and rough chopped, about 4 cups, after chopping
1/4cuppacked brown sugar
juice of 1 lemon
1 1/2inchpiece of fresh gingerpeeled and thickly sliced
1/2cuprough chopped walnuts
In a heavy bottomed pot toast the mustard seeds, coriander seeds and cardamom pods for a few minutes over medium heat, stirring or shaking the pan constantly.
Add the rest of the ingredients to the pot and mix well. If your pears have very little natural juice you may need a little water to get it started. Bring to a bubble, then turn the heat down and continue boiling for about 30 to 45 minutes, until the chutney is reduced and thick. I cover the pot for the first half, then uncover. Just keep cooking until the chutney is as thick as you want it to be. It will firm up a little more as it cools.
Fish out the star anise and fill a small jar or jars with the chutney, and let cool completely. Cover tightly and refrigerate until needed. You can keep the chutney for a couple of weeks in the refrigerator.
https://theviewfromgreatisland.com/spiced-pear-and-walnut-chutney/ December 18, 2012