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Pear and Apricot Chutney

Chutney is a versatile condiment, it can be used as a sweet counterpoint to meats and spicy foods. If you prefer some heat, simply add dry chile flakes, cayenne, or minced fresh chiles to this recipe.

LET'S MAKE THIS RECIPE!

Pear and Apricot Chutney

8-10
SERVINGS

Ingredients

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• 2 tbsp unsalted butter
• 1/2 tsp brown mustard seed
• 1 minced (about 1/4 cup) shallot
• Pinch of salt
• 1/4 tsp turmeric
• 2/3 cup cider vinegar
• 2/3 cup white sugar
• 6-8 very ripe Bartlett or Anjou pears
• 12 dried, cut into small cubes with scissors, apricots
• 1/4 cup chopped sugared dry ginger
• 1/4 tsp Cloves
• 1/4 tsp Allspice
• 1/4 tsp Cardamom
• 1/4 tsp cinnamon

Additional Photos

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Directions

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• STEP 1
  

  Melt the butter over low heat. Add mustard seeds, and when they pop add the minced shallot. Sweat the shallot over low heat for 4 minutes, trying not to brown it.

• STEP 2
  

  After 4 minutes add a pinch of salt, turmeric, vinegar, and sugar and turn the heat to medium. While it rises to a gentle simmer, peel, core, and cube the pears, adding them to the pot as you cut.  

• STEP 3
  

  Add the ground spices, sugared ginger, and dried apricots and continue to simmer for about an hour uncovered. Stir frequently.

• STEP 4
  

  Check for sweetness and add more sugar if necessary. Cool the chutney before serving. Makes four 8 oz. jars.

• STEP 5
  

  Store this chutney in the fridge or freezer. It has not been tested for safe home canning.