The sweet and savory flavors of this chutney are the perfect complement to roasted pork tenderloin, grilled chicken. Spread it on sandwiches made with smoked turkey, or serve it with our Stilton Gougére.
Makes ½ pint
- 2 ripe D’Anjou pears, peeled, cored, and roughly chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/2 cup shallots, finely chopped
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced (or 1/2 teaspoon dried ginger)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/8 teaspoon red pepper flakes such as Controne by Michele Ferrante
- 1/4 cup golden raisins, roughly chopped
- 1/4 cup balsamic vinegar such as Ritrovo Selections Organic Apple Balsamic Vinegar
- ¼ cup walnuts, roughly chopped
- 2 teaspoons fresh thyme, minced
- Place the chopped pears in a small bowl and toss with the lemon juice and set aside.
the bottom of a heavy saucepan with the olive oil and add the shallots, sauté for
over medium heat for 3-4 minutes, until shallots are turning transparent.
- Add the pears, garlic, brown sugar, ginger, cinnamon, salt, and red pepper flakes, and simmer for an additional 5 minutes.
- Stir in the golden raisins and balsamic vinegar and simmer for about 10 minutes, until the liquid has evaporated, and the chutney thickens.
- Add the walnuts and thyme and mix until just heated through. Remove from heat and allow to cool in the pan.
Chutney can be saved in a sealed jar in the refrigerator of up to a month.
Serve with pork or chicken, on sandwiches and with our Stilton Gougére.