Fall for Flavour: No-cook Pear Chutney

Quick condiment a perfect pairing for roasted meat or charcuterie!

I love serving chutneys with roasted meat of any kind. They can serve as a side dish or even a stuffing. They’re a great way to add a pop of flavour and often a way to tempt kids to try new things, lured by the promise of something sweet or tangy. I am also a fan of tucking a few dollops of chutney into my grilled cheese sandwiches and you’ll usually find a little bowlful on my cheese boards too. Depending on what texture you prefer, you can dice the fruit and onions, or grate them (use a box grater) if you want a finer textured chutney. You can enjoy this pear chutney the same day you make it, but its flavour will improved with a day or two of refrigeration.

Ingredients

  • 1/3 cup (90 mL) currants (small raisins)
  • 2 ripe pears, cored and chopped small
  • 1/2 cup (125 mL) finely diced onion
  • 1/4 cup (60 mL) packed brown sugar
  • 1 teaspoon (5 mL) grated fresh ginger
  • 1 teaspoon (5 mL) coarse salt
  • 1/4 cup (60 mL) rice or apple cider vinegar
  • 1 teaspoon (5 mL) chili flakes (or more, to suit your tastes)
  • 1/2 teaspoon (2.5 mL) ground cinnamon
  • 1/2 teaspoon (2.5 mL) mustard seeds, bruised
  • 1/4 teaspoon (1.25 mL) ground cloves

Method

  • Put currants in a small bowl and cover with hot water. Set aside to soak for 25 minutes.
  • While currants are soaking, combine pears, onion and sugar in a medium sized bowl and let macerate (process by which the sugar draws juice out of the fruit) for 20 minutes.
  • Drain water from currants and add to mixture along with all other ingredients, stirring to blend.
  • Cover tightly with plastic wrap and let marinate at room temperature for 6 – 12 hours before bottling, stirring occasionally during the marinating time.
  • Transfer to spotlessly clean jars and refrigerate for up to one month.

Makes approximately 2 cups.

 

 

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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