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Active Time
30 Mins
Total Time
30 Mins
Yield
Make about 3 cups
Photo: Peter Frank Edwards; Styling: Ginny Branch

How to Make It

Step 1

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.

Step 2

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.

Step 3

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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