Apricot Pear Chutney Recipe

Name: Apricot Pear Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds pears, peeled, cored, and diced; 1 1/4 cups chopped unsulfured dried apricots; 1/2 teaspoon lemon zest; 1/2 cup brown rice vinegar; 1/4 cup freshly squeezed lemon juice; 1/4 cup maple syrup; 1/2 teaspoon minced garlic; 1/2 teaspoon grated fresh ginger; 1/2 teaspoon sea salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cardamom; 1/4 teaspoon red pepper flakes; 1 pod star anise (optional)

Servings: persons

2 pounds pears, peeled, cored, and diced
1 1/4 cups chopped unsulfured dried apricots
1/2 teaspoon lemon zest
1/2 cup brown rice vinegar
1/4 cup freshly squeezed lemon juice
1/4 cup maple syrup
1/2 teaspoon minced garlic
1/2 teaspoon grated fresh ginger
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon red pepper flakes
1 pod star anise (optional)

1
Combine all of the ingredients in a large saucepan and bring to a boil.
2
Lower the heat to maintain a bubbly simmer and cook, stirring occasionally, for 45 to 50 minutes with the lid partially off so that the liquid begins to evaporate.
3
Once the pears are soft but not mushy and the liquid has reduced to a thick coating over the fruit, remove the chutney from the heat.
4
Remove the star anise (you can save it for garnish, if you like).
5
Serve warm or at room temperature.
6
Goes with Curry Cauliflower Soup (page 67), Velvety Red Lentil Dahl (page 74), Spiced Sweet Potato Soup (page 72), Orange Ginger Roasted Chicken (page 117), and Middle Eastern Chickpea Burgers (page 112).
7
This chutney is quite versatile.
8
A dollop is a delicious addition to many soups, and it can also be served over roasted chicken.
9
For a sophisticated snack, spread soft goat cheese on crackers and top with a bit of the chutney.
10
Store in an airtight container in the refrigerator for 7 days or in the freezer for 2 months.
11
(per serving)
12
Calories: 20
13
Total Fat: 0g (0g saturated, 0g monounsaturated)
14
Carbohydrates: 5g
15
Protein: 0g
16
Fiber: 1g
17
Sodium: 20mg

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds pears, peeled, cored, and diced, 1 1/4 cups chopped unsulfured dried apricots, 1/2 teaspoon lemon zest, 1/2 cup brown rice vinegar, and more.

Yes, Apricot Pear Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot Pear Chutney

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