This fruity, nutty chutney is Acheson's play on Italian caponata, a relish typically made with eggplant. "I swapped eggplant for pears, and pears love raisins and raisins love pine nuts," he explains. It's not hard to find Bartlett pears this time of year, but any soft-fleshed pear will do.
2 tablespoons olive oil
1 shallot, minced
2 pounds Bartlett pears (about 4 pears), cored and diced
1 tablespoon fresh lemon juice
1/2 cup white wine vinegar
1/3 cup golden raisins
1/4 cup packed light brown sugar
1 tablespoon finely chopped fresh ginger
1 teaspoon kosher salt
1/2 teaspoon yellow mustard seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon lemon zest
1/3 cup pine nuts, toasted
How to Make It
Heat olive oil in a Dutch oven over medium. Add shallot, and cook, stirring occasionally, 2 minutes. Add pears and lemon juice, and cook, stirring occasionally, until softened, about 5 minutes.
Add vinegar, raisins, brown sugar, ginger, salt, mustard seeds, cinnamon, nutmeg, and lemon zest; cook, stirring occasionally, until pears are softened, 20 to 25 minutes. Remove from heat. Fold in pine nuts.
Spoon pear mixture into 3 (1/2-pint) canning jars. Cool 15 minutes. Wipe jar rims. Cover at once with metal lids; screw on bands. Chill until ready to use. Chutney will keep up to 2 weeks in refrigerator.
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