Fresh Pear Chutney

12 ingredients
6 steps

Ingredients

  • 2 medium shallot lobes, peeled and sliced
  • 1 tablespoon neutral oil
  • Salt
  • 1 garlic clove, minced
  • Juice of 1/2 lime
  • 2 tablespoons white wine vinegar
  • Pinch turbinado sugar
  • Tiny pinch of ground cumin
  • 2 pears, cored and coarsely chopped (peeling is optional)
  • 3/4 cup peeled and coarsely chopped cucumber
  • 1 tablespoon chopped cilantro
  • Freshly ground pepper (preferably white)

Directions

  1. 1
    Gently saute the sliced shallots in the vegetable oil with a tiny pinch of salt until the thin edges become light brown. Add the garlic and cook for another thirty seconds or so, stirring all the while.
  2. 2
    Remove the shallots and garlic from the pan, pressing to release into the pan the oil in which they cooked, and put them in the bowl in which you plan to make the chutney. Add the lime juice and vinegar to the pan with the infused oil, along with the sugar, and whisk to combine.
  3. 3
    Put the pears and cucumber in the bowl with the shallots and gently toss. Sprinkle the cumin over them, then pour the dressing on.
  4. 4
    Add the chopped cilantro and gently toss again. Test for salt and correct. Add a few grinds of white pepper.
  5. 5
    Let it sit for at least 30 minutes before serving. This is best at room temperature, and if you're serving company, it's best served no more than 4 or 5 hours after you make it. (The fruit breaks down a bit if held much longer.)
  6. 6
    Enjoy!! ;o)

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