{"id":12649,"date":"2019-08-03T08:30:35","date_gmt":"2019-08-03T12:30:35","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=12649"},"modified":"2022-01-14T16:48:29","modified_gmt":"2022-01-15T00:48:29","slug":"spiced-pear-chutney-recipe","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/spiced-pear-chutney-recipe\/","title":{"rendered":"Spiced Pear Chutney Recipe"},"content":{"rendered":"\n

Sweet and spicy pear chutney<\/strong> is probably not one that instantly comes to mind, but it\u2019s definitely worth making. Chunks of juicy fresh California Bartlett pears, dates as a natural sweetener, a touch of ginger, tangy-sweet orange juice and the combination of aromatic spices make this chutney simply fabulous. It\u2019s excellent served alongside appetisers like samosas or other nibbles, and a simple way to brighten up any meal by adding a dollop or so to your veggie burgers and wraps. <\/p>\n\n\n\n

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This post is sponsored by California Pears. For full disclosure, please read below at the end of the post.<\/p>\n\n\n\n

California\nBartlett pears<\/a> are the ideal choice of pears\nfor this chutney. They are available for several weeks in July\nand August in Canada. \n<\/p>\n\n\n\n

Bartletts have a\nwonderful texture with such a delicate fragrance. For snacking and in\nsalads, I love them semi-ripe; they are crunchy and juicy \u2013 an\nexcellent thirst-quenching Summer snack. When they are fully ripe,\nthey are among the sweetest and juiciest of all pears; they are\nperfect for various dessert recipes. \n<\/p>\n\n\n\n

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On the nutrient profile, pears are packed with antioxidants, and are a good source of fibre, and a source of Vitamin C, potassium and folic acid. If you\u2019re like me and love to read about the nutrient profile of food stuffs, then check out the California Pears website<\/a> for more nutrition information. <\/p>\n\n\n\n

\nIf you care about what goes into your food, it\u2019s quite awesome to\nlearn that these pears are grown on small family farms, which employ\nnatural methods for pest control as well as reduce the use of\nfertilizers.<\/p>\n\n\n\n

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How to select\nCalifornia Bartletts<\/h4>\n\n\n\n

Look for firm,\nwell-shaped fruit. You\u2019ll most probably find semi-ripe Bartletts at\nthe stores. When the pears are at their peak ripeness, they are\ngolden yellow. You know the Bartletts are fully ripe when they give\nslightly upon gentle pressure around the stem.<\/p>\n\n\n\n

For this particular\nrecipe, I suggest using a mix of semi-ripe and ripe pears. The ripe\nones will melt into the sauce while the semi-ripe pears will stay\nfirm and crunchy \u2014 an interesting texture combination for this\nchutney. \n<\/p>\n\n\n\n

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How\nto store Bartlett pears<\/h4>\n\n\n\n

When California\nBartletts are green and firm, they will take four to six days to\nripen on their own. Leave them in a bowl on the counter until they\nare almost golden yellow. This is the ideal stage for this recipe. If\nthey are overripe, they will just melt into a sauce.<\/p>\n\n\n\n

If they are ripening\nfaster than you can eat or cook them, just refrigerate them to\npreserve or slow down their ripening process.<\/p>\n\n\n\n

Spiced Pear Chutney<\/strong><\/h2>\n\n\n\n

\nLike\nmost chutney recipes, this Spiced Pear Chutney is very forgiving. You\ncan play around with the ingredients and tweak it to your liking \u2013\nsweeter, spicier or tangier. The chutney is naturally sweetened with\ndates which is great if you are trying to reduce sugar in your diet.\nYou\ncan also swap in raisins for the dates. If you\u2019d like to preserve\nthe chutney for longer though, you\u2019ll need to add at least 150g or\n3\/4 cup of sugar. \n<\/p>\n\n\n\n

\nOrange\njuice adds in a lot of complex flavours which I love. With the orange\njuice alone (and no added sugar), the chutney will last for about 3\nweeks in the refrigerator. For longer shelf life, as well as adding\nsugar, replace half or all of the orange juice with vinegar. \n<\/p>\n\n\n\n

\nThis\npear chutney is really easy to make and great to give away as edible\ngifts too. Serve it alongside appetisers\nlike samosas or other nibbles. It\u2019s also a simple way to complement\nany meal that requires a sweet-sour-spicy accompaniment. Add a dollop\nor so to your veggie burgers and wraps. I\u2019ve been having it on my\nvegan grilled cheese sandwiches \u2013 so delish!<\/p>\n\n\n\n

To make Pear Chutney:<\/strong><\/p>\n\n\n\n

Start\nby pitting\nthe dates, and then place them to soak in the hot water until they\nare soft and easy to mash. Once softened, mash or mince the dates,\nand save the soaking water. Alternatively, you may blend the dates\ntogether with the water. \n<\/p>\n\n\n\n

\nHeat\nthe oil over medium-high in a medium stock pot or thick bottom\nsaucepan. Saute the whole cumin, ginger and red chilli\nfor about 30 seconds. Add the onion seeds and saute for about 10 more\nseconds. <\/p>\n\n\n\n

\nThen,\nadd the diced pears, date paste and soaking water, ground coriander,\ncardamom, cinnamon, star anise, salt, and orange juice; stir to\ncombine. <\/p>\n\n\n\n

\nBring\nit to a rapid boil and reduce to medium or low-medium. Simmer\npartially covered for about 30 \u2013 45 minutes or until the sauce has\nreduced to desired consistency. Remove from heat and allow the\nchutney to cool slightly. <\/p>\n\n\n\n

\nIf\nyou prefer a smoother chutney or smaller chunks, use a potato masher\nto mash the mixture to the desired consistency.<\/p>\n\n\n\n

\nFill\ninto jars while still quite hot. Place the lid on and tighten. Let\ncool completely before refrigerating.<\/p>\n\n\n\n

Because\nof the low sugar and acidity, this chutney will only keep for at most\n3 weeks in the fridge, in a sealed jar. Make sure to always use a\nclean utensil to remove and serve the chutney. To keep this chutney\nfor several months, keep it in the freezer. \n<\/p>\n\n\n\n

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