Quick Pear Chutney with Walnuts
4 servings
30 minutes
Quick pear chutney with walnuts is a delightful blend of sweetness, tartness, and spicy notes. This sauce originates from Indian cuisine, where chutney is an essential complement to dishes, enriching their flavor palette. Pears add softness and juiciness, honey enhances their natural sweetness, and apple cider vinegar adds a light tartness. Toasted walnuts and raisins bring textural richness and nutty nuances. Cloves add warm spicy tones that harmonize with the other ingredients. This chutney pairs wonderfully with cheese, meat dishes, or even just bread, turning any meal into a gastronomic delight.
1
Preheat the oven to 190 degrees. Spread the nuts on a baking sheet and roast until golden brown for 7-9 minutes. Cool and chop slightly.
- Shelled walnuts: 35 g
2
Heat olive oil in a small saucepan over medium heat. Add finely chopped shallot and sauté until soft for about 2 minutes.
- Extra virgin olive oil: 1 teaspoon
- Shallot: 1 piece
3
Meanwhile, remove the cores from the pears and chop them finely.
- Pears: 2 pieces
4
Add pears, vinegar, honey, and cloves to the onion. Bring to a boil, reduce the heat, and simmer until soft for 4-5 minutes.
- Shallot: 1 piece
- Pears: 2 pieces
- Apple cider vinegar: 6 tablespoons
- Honey: 3 tablespoons
- Cloves: 4 pieces
5
Remove the clove and mix in the raisins and nuts. Take off the heat. Serve warm.
- Cloves: 4 pieces
- Golden raisins: 50 g
- Shelled walnuts: 35 g
