Pear Chutney

Cooking Light
Pear ChutneyRecipe

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Serve with naan, popadam, or lentil crisps, or pair with Manchego cheese. Keep refrigerated in an airtight container for up to two weeks.

Serves 16 (serving size: 3 tablespoons)


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1 tablespoon minced serrano chile
1 tablespoon canola oil
1 teaspoon coriander seeds, coarsely ground
1 teaspoon ground ginger
1/2 teaspoon asafetida (optional)
1/2 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
3/4 cup sugar
1/4 cup cider vinegar
1/2 cup Zante currants
2 tablespoons grated lemon rind
2 pounds slightly firm pears, peeled, cored, and cut into 1/2-inch cubes


Hands-on: 20 Minutes
Total: 44 Minutes

1. Combine first 8 ingredients in a medium saucepan over medium-high heat. Cook 1 minute or until fragrant, stirring frequently. Add remaining ingredients; bring to a boil. Reduce heat to medium-low; cook, uncovered, 35 minutes or until thickened, stirring occasionally. Cool completely.

Created date

August 2015

Nutritional Information

Calories 93
Fat 1 g
Satfat 0.1 g
Monofat 0.6 g
Polyfat 0.3 g
Protein 0.0 g
Carbohydrate 22 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 1 mg
Calcium 11 mg