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Recipe courtesy of Bal Arneson

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Total:: 10 min
Prep:: 5 min
Cook:: 5 min

Yield:: About 1 cup (450 ml)

Level:: Easy

Ingredients

2 tablespoons grapeseed oil
1 medium onion, finely chopped
1 teaspoon cardamom seeds
1 teaspoon fennel seeds
2 extra-ripe pears, peeled, cored and chopped, such as Anjou or Bartlett
1 cup chopped fresh mint
Pinch of salt

2 tablespoons grapeseed oil
1 medium onion, finely chopped
1 teaspoon cardamom seeds
1 teaspoon fennel seeds
2 extra-ripe pears, peeled, cored and chopped, such as Anjou or Bartlett
1 cup chopped fresh mint
Pinch of salt

Directions

Place a skillet over medium-high heat and add the oil. When hot, add the onions and cook until very soft, about 3 minutes. Add the cardamom and fennel seeds and cook for 30 seconds. Set aside.

Put the pears into a food processor along with the mint and onion mixture. Season with some salt, and then puree until it has a smooth but slightly chunky texture. Store in an airtight container in the refrigerator.

Place a skillet over medium-high heat and add the oil. When hot, add the onions and cook until very soft, about 3 minutes. Add the cardamom and fennel seeds and cook for 30 seconds. Set aside.

My Private Notes

Name: Pear and Mint Chutney
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: About 1 cup (450 ml)
Ingredients: 2 tablespoons grapeseed oil; 1 medium onion, finely chopped; 1 teaspoon cardamom seeds; 1 teaspoon fennel seeds; 2 extra-ripe pears, peeled, cored and chopped, such as Anjou or Bartlett; 1 cup chopped fresh mint; Pinch of salt; 2 tablespoons grapeseed oil; 1 medium onion, finely chopped; 1 teaspoon cardamom seeds; 1 teaspoon fennel seeds; 2 extra-ripe pears, peeled, cored and chopped, such as Anjou or Bartlett; 1 cup chopped fresh mint; Pinch of salt