Caramelised pear and pomegranate chutney
1 medium, firm ripe variety, peeled, cored and finely chopped
¼ cup(s), (30g), seeds only
¼ tsp, ground
1 x 3 second spray(s)
- Lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Add pear, cook for 5-6 minutes or until tender and lightly browned. Remove pan from heat. Stir in pomegranate seeds, juice, cardamon and season with salt. Serve at room temperature or chilled.