This savory-sweet chutney is tangy, sweet, full of spice, and offers a deliciously surprising salty bite with the castelvetrano olives—in other words, it’s the perfect fall condiment. While this spread tastes complex and sophisticated, it’s actually deceptively easy to whip up. Using an equal amount of sweet (brown sugar) and tart (vinegar) is a traditional blend in a chutney that balances the cooked fruit and spices. We love it served simply—generously slathered over a slice of warm, crusty bread, such as our No-Knead Lightly Rye Bread; however, this pear chutney is equally delicious used as a topper for meat, poultry, and even yogurt.
2 teaspoons olive oil
1/4 cup finely chopped shallots (about 3 small shallots)
Heat oil in a medium saucepan over medium. Add shallots, and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add pears, brown sugar, vinegar, mustard seeds, salt, cloves, and allspice. Bring to a boil. Cover and reduce heat to medium-low; simmer 10 minutes.
Uncover and increase heat to medium. Cook, stirring occasionally, until fruit breaks down and mixture is very thick, 20 to 25 minutes.
Remove chutney from heat. Remove and discard cloves and allspice. Stir in olives, walnuts, and raisins. Serve warm or at room temperature.
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