Pear Raisin Chutney

This pear raisin chutney blends sweet and savory flavors, creating a rich, indulgent addition to any meal. It pairs beautifully with roasted meats, cheeses, or even as a topping for crusty bread. With warm spices and a touch of honey, it’s a gourmet treat that’s surprisingly easy to make.

Course Condiments

Cuisine Indian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 69kcal

Author Diane Gail

Ingredients

1 1/2 tablespoons olive oil
1 medium onion coarsely chopped
4 red bartlett pears cored, peeled, and chopped
2 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 cup raisins
1/4 cup white wine vinegar
1/4 cup honey
2 tablespoons tapioca starch

US Customary - Metric

Instructions

Sauté onions: Heat olive oil in a medium saucepan over medium heat. Add chopped onions and cook until translucent.
Add pears and spices: Stir in chopped pears, ginger, and cardamom. Cook until pears are tender but not overcooked.
Stir in raisins: Add raisins and stir gently.
Add vinegar and cook: Pour in white wine vinegar and cook for 1 minute.
Add honey: Stir in honey and combine well.
Thicken chutney: Sift tapioca starch over the mixture, 1 tablespoon at a time, stirring well to prevent clumps. Repeat until the desired thickness is reached.
Serve or store: Serve hot, or allow to cool and refrigerate to serve cold.

Notes

Cut pears evenly: Ensures consistent cooking and prevents the texture of the chutney from becoming uneven.
Simmer gently: Slow cooking helps the deepen the flavor and prevents scorching.
Use a wide-bottomed pan: Promotes even heat distribution and helps the chutney thicken properly.
Balance flavors: Taste before finishing — add a little more vinegar or honey if it needs extra tang or sweetness.

Nutrition