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