Asian Pear-Fig Chutney

Photo: Becky Luigart-Stayner; Styling: Judy Feagin

Garam masala, a fragrant Indian spice blend, is available in specialty stores or ethnic markets.

This recipe goes with Whole Roasted Trout with Asian Pear-Fig Chutney

Yield: Makes 3 1/2 cups
Recipe from Coastal Living

More From Coastal Living


  • 3 cups peeled, chopped, ripe Asian pears (about 3 large)
  • 7 dried figs
  • 1 cup chopped red onion
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons light brown sugar
  • 1/4 cup pear juice
  • 1/2 teaspoon garam masala


  1. Combine all ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until pears are tender. Remove from heat; serve warm. Store leftover chutney in refrigerator up to 3 days.
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