This simple pear chutney recipe evolved from having an abundance of Bosc pears in the fruit bowl this week.
I drive myself crazy trying to keep ripe, seasonal fruit on hand for healthy snacking. It seems that the amount of fruit two people eat during any given week varies widely. As much as I hate to waste fruit – or any kind of fresh produce – some of it ends up in the trash, much to my chagrin. I’m sure it irritates Larry to hear again and again, “What about these grapefruit?” or “Will you PLEASE eat a banana today?”
Fruit chutneys are a terrific way to use up fruit on the cusp of ripeness. I like Bosc pears, but any firm pear will work here. Our Meyer lemons suddenly decided to all ripen overnight, so I’m using them in almost anything I’m making in the kitchen these days. Again, any juicy lemon is a fine substitute for a Meyer.
Serve with roast chicken, pork tenderloin or chops, or any simple chicken dish.
LtC TIPS: This pear chutney will last at least a couple weeks in the fridge – or you could freeze it. Use your zester to finely grate the ginger root.
- ½ cup brown sugar, firmly packed
- ¼ cup apple cider vinegar
- zest and juice of 1 Meyer lemon
- 3 firm Bosc pears, cored, peeled and cut into ½-inch chunks
- ¼ cup yellow onion, chopped
- 1 clove garlic, peeled and finely diced
- 1 teaspoon finely grated fresh ginger root
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 pinch cayenne pepper
- 1 tablespoon Grand Marnier (optional)
- Combine the sugar, vinegar, lemon juice and lemon zest in a medium-sized saucepan and bring to a boil, stirring.
- Add the chopped pears, raisins, onion, garlic and ginger root. Stir to combine.
- Add the cumin, coriander and cayenne. Stir, reduce heat to low and cook, uncovered, until the chutney has thickened, about 30 minutes.
- Remove from heat and add the Grand Marnier, if desired.
- Cool, then refrigerate in a covered container.
I have a tendency to over buy fruit and sometimes it goes bad. I just threw out some pears and apples and have more that need using pronto. Do you use dark or light brown sugar or does it matter? I am going to mix apples and pears and make this it will be perfect with my pork tenderloin. YUM
Any kind of sugar will work – good luck! I’m serving some of mine with stuffed turkey burgers.
You describe the ebb and flow of fruit perfectly! GREG
The fruit bowl is overflowing as I write this – “Please eat some tangerines?!”