Chutney with dried pears and cranberries
4 servings
20 minutes
Chutney with dried pears and cranberries is an exquisite blend of sweetness and spiciness from traditional Indian cuisine. This sauce harmoniously combines the honey notes of dried pears, the tartness of cranberries, and the spice of ginger with a hint of orange zest. Chutney not only complements dishes but enhances their flavor, pairing especially well with meat, cheese, or rice dishes. Its origins are linked to ancient culinary traditions in India where chutney served as a way to preserve fruits and impart rich aromas to food. This sauce is perfect for both festive treats and everyday meals, filling them with depth of flavor and Eastern exoticism.
1
Chop the pears finely to get about 1 cup.
- Dried pears: 200 g
2
In a saucepan, mix pears, cranberries, vinegar, sugar, ginger, minced garlic, red pepper flakes, black pepper, orange zest, and water. Bring to a boil, reduce heat, cover, and simmer until pears are tender, about 10 minutes.
- Dried pears: 200 g
- Dried cranberries: 65 g
- Apple cider vinegar: 0.5 glass
- Brown sugar: 3 tablespoons
- Grated ginger: 2 tablespoons
- Garlic: 2 cloves
- Red pepper flakes: 0.5 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
- Orange zest: 2 pieces
- Water: 0.3 glass
3
Open the lid and let the sauce thicken slightly for a couple of minutes. Cool and remove the zest.
- Orange zest: 2 pieces
