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.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-pear-ginger-chutney/