Hi friends, Sweet and spicy pear chutney is probably not
one that instantly comes to mind, but it’s definitely worth making.
Chunks of juicy fresh pears, dates, a touch of ginger, tangy-sweet orange juice and the
combination of aromatic spices all come together to make this chutney simply fabulous. It’s
excellent served alongside appetisers like samosas or other nibbles, or you could simply
brighten up any meal by adding a dollop or so to your veggie burgers and delicious wraps.
This amazing spiced pear chutney recipe has been made possible thanks to California pears
with whom we’ve partnered today to bring to you this video.
California Bartlett pears are the ideal choice of pears for this chutney. They are available
for several weeks in July and August in Canada, which is before the Canadian pear season.
Bartletts have a wonderful texture with such a delicate fragrance. For snacking and in
salads, I love them semi-ripe; they are crunchy and juicy – an excellent Summer snack.
On the nutrient profile, pears are full of antioxidants, and they provide a good source
of fibre, Vitamin C, potassium and folic acid. If you’re like me and love to read about
the nutrient profile of food stuffs, then check out the California Pear website for
more nutrition information. And if you care about what goes into your
food, it’s quite awesome to learn that these pears are grown on small family farms, which
employ natural methods for pest control as well as reduce the use of fertilizers.
Now let’s get on with this delicious pear chutney recipe which is really easy to make
and great to give away too as edible gifts.
I am using dates in this recipe as a natural sweetener.
They are great if you are trying to reduce added sugar in your diet. You can
also use raisins instead. Start by pitting the dates, and then cover
them with about 200 ml of hot water. Leave them to soak until they are soft and easy
to mash. You can also place the dates to soak a few hours ahead or overnight. You’ll find
the printable recipe on our website. The link is in the description below.
While the dates are soaking, you can prepare the other ingredients. Peel and chop the pears
into small pieces. Depending on how chunky or smooth you like your chutney, you can cut
the pears smaller than what I am doing here. For this particular recipe, I suggest using
a mix of semi-ripe and ripe pears. The ripe ones will melt into the sauce while the semi-ripe
pears will hold their shape and add some crunchiness which will make an interesting texture combination
for this chutney. When the pears are at their peak ripeness, they are golden yellow and
at their juiciest most flavourful stage. So, choose Bartletts that are golden yellow and
a few that are just about to turn yellow.
For the ginger you can either slice it thinly,
finely chop or grate it. I like mincing it for this recipe. If you keep pre-minced ginger
in the refrigerator ready to use, like I usually do, you can use that too.
Squeeze the juice out of the oranges and set it aside. Orange juice adds in a lot of complex
flavours which I love. With the orange juice alone (and no added sugar), the chutney will
last for about 3 weeks in the refrigerator. For longer shelf life, you may want to replace
half or all of the orange juice with vinegar. Once the dates are soft, mash or mince them.
Don’t discard the soaking water as we will use it later. Alternatively, you may blend
the dates together with the water. Like mentioned before, I’m not adding any sugar to this
chutney but, if you’d like to preserve it for longer, then you’ll need to add at least
150 g of sugar. Now let’s make the chutney.
Heat about 2 teaspoons of oil over medium-high temperature in a medium stock pot or thick
bottom saucepan. Saute the whole cumin, ginger and red chilli for about 30 seconds. You can
also use chilli flakes instead of a whole chilli. The amount of chilli here will add
a little spicy kick, so adjust the amount as per your preference.
Add the onion seeds, also known as nigella seeds, and saute for about 10 more seconds.
Then, add the diced pears, and stir to combine.
Add in the rest of the spices – the ground cardamom,
coriander seed powder, a cinnamon stick and the star anise.
Next add the date paste and soaking water. Pour in the orange juice. If you want to add
sugar and vinegar, add them in at this stage.
Squeeze the juice from half a lime.
And lastly add the salt; then stir to combine. Like most chutney recipes, this spiced pear
chutney is very forgiving. You can play around with the ingredients and tweak them to your
liking – sweeter, spicier or tangier. Bring it to a rapid boil and reduce to medium
or low-medium heat. Simmer partially covered for about 30 – 45 minutes or until the sauce
has reduced to the desired consistency. Remove from heat and allow the chutney to cool.
If you prefer a smoother chutney or smaller chunks, use a potato masher to mash the mixture
until you’re happy with the consistency. Because of the low sugar and acidity, this
chutney will keep for at most 3 weeks in the fridge, in a sealed jar. Make sure to always
use a clean utensil to remove and serve the chutney. To keep this chutney for several
months, you can keep it in the freezer. This pear chutney is really easy to make and
great to give away as edible gifts too. Serve it alongside your favourite appetisers or
other nibbles. It’s also a simple way to complement any meal that requires a sweet-sour-spicy
accompaniment. Add a dollop or so to your veggie burgers and wraps. It’s great on
vegan grilled cheese sandwiches too. And I love it with samosas! It has the perfect balance
of flavours and it’s so delicious! Don’t forget to check the grocery stores
for these delicious Bartlett pears from California. They are only going to be available for a
few more weeks in Canada. If you try this recipe, take some pictures
and tag us on Instagram. And if you’ve enjoyed this video, give us a thumbs up and leave
us a comment. Don’t forget to check our blog for the printable recipe.
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