Chutney is a relish, but believe me, it doesn’t taste anything like the relish you’re probably used to. Here the mellow sweetness of the pears plays perfectly against the tartness of the apricots. The sour-sweet combo leaves those taste buds wanting more, kind of like delirious rock fans screaming for an encore, and they’ll stay at the table until their demands are satisfied! This chutney is also a nutritious alternative to jam or jelly. Any pear will work for this recipe; some of my favorites are Bosc, brown Asian, or Anjou.
Recipe information
Yield
makes 4 cups
Ingredients
Preparation
Step 1
Combine all of the ingredients in a large saucepan and bring to a boil. Lower the heat to maintain a bubbly simmer and cook, stirring occasionally, for 45 to 50 minutes with the lid partially off so that the liquid begins to evaporate. Once the pears are soft but not mushy and the liquid has reduced to a thick coating over the fruit, remove the chutney from the heat. Remove the star anise (you can save it for garnish, if you like). Serve warm or at room temperature.
Variation
Step 2
Goes with Curry Cauliflower Soup (page 67), Velvety Red Lentil Dahl (page 74), Spiced Sweet Potato Soup (page 72), Orange Ginger Roasted Chicken (page 117), and Middle Eastern Chickpea Burgers (page 112).
rebecca’s notes
Step 3
This chutney is quite versatile. A dollop is a delicious addition to many soups, and it can also be served over roasted chicken. For a sophisticated snack, spread soft goat cheese on crackers and top with a bit of the chutney.
storage
Step 4
Store in an airtight container in the refrigerator for 7 days or in the freezer for 2 months.
nutrition information
Step 5
(per serving)
Step 6
Calories: 20
Step 7
Total Fat: 0g (0g saturated, 0g monounsaturated)
Step 8
Carbohydrates: 5g
Step 9
Protein: 0g
Step 10
Fiber: 1g
Step 11
Sodium: 20mg
