See ya later, summer!
My house is filled with the aromas of fall, and I love it!
Thanks to Clean Eating Magazine, I’ve found an absolutely mouthwatering way to use the pears that were sitting on my counter this morning. Baby food was their intended fate, but it never hurts to teach the baby to share early, right?
So, half the pears went into the oven to roast with a little cinnamon, to be put through the food mill later. One thing happily checked off the to-do list…
The rest of my pears were dedicated to a new recipe that caught my eye and piqued my interest. Pears and cardamom are, hands down, two of my favorite things on Earth. The minute I saw this recipe in CE’s article on easy homemade condiments, I was all over it.
Pear and Cardamom Chutney
- 6 firm, slightly under-ripe pears (Anjou, Bartlett or Bosc) peeled, cored and diced, about 4 cups
- 1/2 medium sweet onion, peeled and diced (about 1 cup)
- 1 piece fresh ginger (1/2 inch cube) peeled and minced
- 1/3 cup orange juice
- 1/2 cup apple cider vinegar
- 1/4 cup raw honey
- 1/4 tsp cardamom, ground
- 1/4 tsp cinnamon, ground
- sea salt and freshly ground black pepper, to taste
Pour all ingredients, except salt and pepper, into a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 25 minutes, stirring occasionally, until little liquid remains (allow to reduce to about 1/4 inch liquid in pan.) Remove from heat, season with salt and pepper and let cool for 10 minutes at room temperature.
Transfer chutney to a resealable container, cover and refrigerate for up to 1 week. Chutney can be used right away, but for best flavor, refrigerate for at least one hour prior to serving.
(Bonus: only 39 calories and 7 grams of sugar per 2 T serving, according to Clean Eating Magazine’s nutritionals. Nice!)
If I lived in a cartoon, I would definitely have floated mid-air for a second on the wafting aroma! As the kitchen filled with the scent, I felt like I was wrapped up in a big cardamom afghan!
I wasn’t sure how this would taste, what with the sweet pears, cinnamon and…onion? But let me assure you, the balance between the pears, honey, vinegar and onion was perfection, and just different enough to be interesting.
This chutney would pair fabulously with fish, but I really want to try it will chicken or turkey, or maybe on a pork chop (but we don’t eat pork very often.) The possibilities are endless. The plan for this jar is to serve it with some roasted chicken tomorrow night, or, if life with baby gets too nuts (as it often does), it may find itself nestled into a simple wrap.
That’s the plan, at least (if the jar lasts that long… )
Have you ever made a chutney? What’s your favorite, and how do you serve it?