Recipe courtesy of Bal Arneson

Pear and Mint Chutney

  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: About 1 cup (450 ml)
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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

  1. 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.
  2. 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.
  1. 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.
  2. 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.

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