Pear Chutney

Pear Chutney

(makes about 3 cups)

Prep time: about 30 minutes

Chutney is the perfect meld of sweet, savory, and spicy.  It adds a ton of flavor to your favorite proteins, makes a killer jam substitute on your toast, can spice up a cheese platter in a miraculous way, and also can be kept for later use in mason jars.  Not to mention its ability to lighten up a rainy day.

1 tablespoon olive oil

1 medium onion, small dice (2 cups)

2 Bosc pears, peeled and cored, small dice (2 cups)

3 tablespoons white balsamic vinegar (substitute: apple cider vinegar)

1 tablespoon vindaloo paste

1/2 cup raisins

1/2 teaspoon cayenne

1 tablespoon honey

1/2 teaspoon cinnamon

1/4 teaspoon garlic powder

1/4 cup sweet white wine

salt and freshly ground pepper

In a large saute pan over medium-high heat, add olive oil and onions.  Cook for about 3 minutes then add in peasrs, vinegar and vindaloo paste.  Cook mixture for 8-10 minutes, stirring from time to time, until onions are translucent and pears have begun to soften.  Add raisins, cayenne, honey, cinnamon, and garlic powder and cook another 10 minutes.  Then add in wine and 1/4 cup of water, stirring until excess moisture has evaporated leaving you with a jammy consistency (about 10 minutes).  Season to taste with salt and pepper and you’re done! Enjoy your pear chutney.

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