Ingredients

The following ingredients have 2 Servings
  • 1 Tbsp mustard seeds
  • 1 Tbsp coriander seeds
  • 4 cardamom pods (cracked)
  • about 5 ripe pears (any variety, peeled and rough chopped, about 4 cups, after chopping)
  • 1/4 cup packed brown sugar
  • 1/4 cup cider vinegar
  • juice of 1 lemon
  • 1/4 tsp salt
  • 1 1/2 inch piece of fresh ginger (peeled and thickly sliced)
  • 2 star anise
  • 1/2 cup rough chopped walnuts

Instruction

  • In a heavy bottomed pot toast the mustard seeds, coriander seeds and cardamom pods for a few minutes over medium heat, stirring or shaking the pan constantly.
  • Add the rest of the ingredients to the pot and mix well. If your pears have very little natural juice you may need a little water to get it started. Bring to a bubble, then turn the heat down and continue boiling for about 30 to 45 minutes, until the chutney is reduced and thick. I cover the pot for the first half, then uncover. Just keep cooking until the chutney is as thick as you want it to be. It will firm up a little more as it cools.
  • Fish out the star anise and fill a small jar or jars with the chutney, and let cool completely. Cover tightly and refrigerate until needed. You can keep the chutney for a couple of weeks in the refrigerator.