I made a delicious pear chutney yesterday, with a bag of dented and scarred pears from the produce department at my local grocery. Pears, onions,walnuts, currants, sugar and vinegar. Cooked for an hour, slowly. The house still reeks of it.
It is rich and exotic and will be delish with meats or beans and rice.
Or on a spoon, which is how I had some this morning. Wonder how it would be with oatmeal?
I love the mix of sweet and pungeant.
I made a mango chutney a few weeks aho and it was gone in a hurry. This bag of pears (3-4 lbs) yielded rather a lot, including 3 pints to give away as gifts.
2 days ago