Pear and Apricot Chutney

Ingredients

• 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

Directions

1. 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.

2. 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.

3. 3

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

4. 4

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

5. 5

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