Pear Ginger Chutney by David Anderson
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Featured Recipes
Pear Ginger Chutney
by Chef David Anderson, Vindalho, Portland, OR
Makes about 4 cups
4-5 Bartlett or Comice pears, peeled, cored and diced (about 6 cups)
2 tablespoons canola or olive oil
8 whole cloves
4 cardamom pods
2 cinnamon sticks
2 dried arbol chiles
2 tablespoons fennel seeds
1 medium onion, finely chopped
2 tablespoons julienne sliced ginger
2 tablespoons garlic, thinly sliced
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup cider vinegar
1 tablespoon finely chopped ginger
1 tablespoon Kosher salt
1/2 teaspoon cayenne
1/2 teaspoon turmeric
In a medium saucepan, heat oil over medium-high heat. Add whole cloves, cardamom pods, cinnamon sticks, chiles, fennel and nigella seeds. Cook 1 minute or until fragrant. Add onions; sauté until browned. Add julienne ginger and garlic; sauté 3 minutes, stirring frequently. Add remaining ingredients except pears and simmer until slightly syrupy, 10-15 minutes.
Add pears and simmer until tender but still hold their shape, 15-30 minutes depending on ripeness of pears. When pears are cooked, use a slotted spoon to transfer chutney to a tray to cool. If desired, remove large pieces of whole spices. Return any remaining liquid to stove and simmer until thick and syrupy. Combine hot syrup and pears in a bowl. Cool completely to allow flavors to mingle. Serve with naan.
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