Apricot Pear Chutney
- 2 pounds pears, peeled, cored, and diced
- 1 1/4 cups chopped unsulfured dried apricots
- 1/2 teaspoon lemon zest
- 1/2 cup brown rice vinegar
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup maple syrup
- 1/2 teaspoon minced garlic
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon red pepper flakes
- 1 pod star anise (optional)
- Combine all of the ingredients in a large saucepan and bring to a boil.
- Lower the heat to maintain a bubbly simmer and cook, stirring occasionally, for 45 to 50 minutes with the lid partially off so that the liquid begins to evaporate.
- Once the pears are soft but not mushy and the liquid has reduced to a thick coating over the fruit, remove the chutney from the heat.
- Remove the star anise (you can save it for garnish, if you like).
- Serve warm or at room temperature.
- Goes with Curry Cauliflower Soup (page 67), Velvety Red Lentil Dahl (page 74), Spiced Sweet Potato Soup (page 72), Orange Ginger Roasted Chicken (page 117), and Middle Eastern Chickpea Burgers (page 112).
- This chutney is quite versatile.
- A dollop is a delicious addition to many soups, and it can also be served over roasted chicken.
- For a sophisticated snack, spread soft goat cheese on crackers and top with a bit of the chutney.
- Store in an airtight container in the refrigerator for 7 days or in the freezer for 2 months.
- (per serving)
- Calories: 20
- Total Fat: 0g (0g saturated, 0g monounsaturated)
- Carbohydrates: 5g
- Protein: 0g
- Fiber: 1g
- Sodium: 20mg