Fresh Pear-Cranberry Chutney
Great served with roasted chicken or pork, this chutney is also a bright Thanksgiving dinner side and delicious turkey sandwich topper. Chop the cranberries so you get the flavor in every bite without having to use as much of the dried fruit. Chutney originated in India as a condiment with a kick of spice added to fruit. Ours features jalapeño peppers for its shot of fire. Chutney's role on the table is to balance a combination of dishes or accent a particular leading flavor. It keeps well in the fridge for up to 4 days with its lime juice base, but squeeze some fresh lime juice over the top before storing to prevent the pears from browning.
2 large, firm, ripe, Anjou or Bosc, unpeeled, cored, diced
¼ cup(s), fresh, chopped
3 Tbsp, chopped
Uncooked red onion(s)
2 Tbsp, minced
Pickled jalapeno peppers
1 Tbsp, or fresh, seeded, finely chopped
Fresh lime juice
½ tsp, or to taste
- Combine all ingredients in a medium bowl; toss to mix and coat.
- Let stand 10 minutes for flavors to blend. Serve, or cover and refrigerate up to 1 day.
- Serving size: 1/2 c