Hey Everyone,
Here is a lovely sweet complement to your savory dinner tonight. The ginger adds a touch of spice to it while the pomegranate juice brings a tartness to it. Pair this with a crispy potato pancake or vegetable samosas, you won’t be sorry!
Recipe: Pear Ginger Chutney
Author: Bhavani, iEat Green
Recipe type: Condiment
Cuisine: Indian
Ingredients
- 16 cups of peeled, diced pears
- ½ cup unsweetened, organic, pomegranate juice
- 1 Tbs. Lemon juice
- ½ cup ginger, grated
- ¼ t. sea salt
- ⅛ t. ground cinnamon
- ¼ cup honey
- ½ t. pepper
- ½ t. cumin
- 1 t. ground cardamon
- ½ t. garam masala
- ½ cup fresh cilantro
Instructions
- In a heavy saucepan, combine the pears, pomegranate juice, lemon juice, salt, ginger, cinnamon, honey, pepper, cumin, cardamon and garam masala. Bring to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally, until the pears are soft. Using an immersion blender, puree the chutney, either smooth or chunky. Add the fresh cilantro and serve as a condiment for samosas, potato pancakes, macaroni and cheese, or eat alone. Can be served hot or cold.
Step-By-Step Instructions
In a heavy saucepan, combine the pears, pomegranate juice, lemon juice, salt, ginger, cinnamon, honey, pepper, cumin, cardamon and garam masala.
Bring to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally, until the pears are soft. Using an immersion blender, puree the chutney, either smooth or chunky.
Add the fresh cilantro and serve as a condiment for samosas, potato pancakes, macaroni and cheese, or eat alone. Can be served hot or cold.
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