Spiced Pear and Walnut Chutney
Pear and walnut chutney is a delicious condiment to schmear onto just about anything!
Servings: 10 (about 2 1/2 cups)
Ingredients
- 1 Tbsp mustard seeds
- 1 Tbsp coriander seeds
- 4 cardamom pods, cracked
- 5 ripe pears, any variety, peeled and rough chopped, about 4 cups, after chopping
- 1/4 cup packed brown sugar
- 1/4 cup cider vinegar
- juice of 1 lemon
- 1/4 tsp salt
- 1 1/2 inch fresh ginger, peeled and thickly sliced
- 2 star anise
- 1/2 cup rough chopped walnuts
Instructions
- 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 mixture 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.
Nutrition
Serving: 1 · Calories: 125 kcal · Carbohydrates: 22 g · Protein: 2 g · Fat: 5 g · Saturated Fat: 0.4 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 1 g · Sodium: 62 mg · Potassium: 186 mg · Fiber: 4 g · Sugar: 15 g · Vitamin A: 27 IU · Vitamin C: 10 mg · Calcium: 33 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.