Apricot Pear Chutney

Name: Apricot Pear Chutney
Yield: makes 4 cups
Ingredients: 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)

December 9, 2011

Chutney is a relish, but believe me, it doesn’t taste anything like the relish you’re probably used to. Here the mellow sweetness of the pears plays perfectly against the tartness of the apricots. The sour-sweet combo leaves those taste buds wanting more, kind of like delirious rock fans screaming for an encore, and they’ll stay at the table until their demands are satisfied! This chutney is also a nutritious alternative to jam or jelly. Any pear will work for this recipe; some of my favorites are Bosc, brown Asian, or Anjou.

Recipe notes

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