Pear And Mint Chutney Recipes

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MINT CHUTNEY



Mint Chutney image

In Desi cooking, mint chutney enlivens eggs, kormas, biriyanis, sandwiches and many other dishes, adding a sour, spicy and fresh cooling sweetness. Where it really sings, though, is as an accompaniment to samosas and chaats. Use Greek yogurt if you want a creamy chutney. Depending on preference, you can skip the raw garlic.

Provided by Zainab Shah

Categories     condiments

Time 5m

Yield 3/4 cup

Number Of Ingredients 9

1 cup loosely packed cilantro with stems
2 cups loosely packed mint leaves
2 teaspoons cumin seeds or 1 teaspoon cumin powder
3 to 5 Thai green chiles, stemmed
1 teaspoon granulated sugar
1 teaspoon fine sea salt
1/4 cup fresh lemon juice
1/4 cup Greek yogurt or water
2 garlic cloves (optional)

Steps:

  • Combine all of the ingredients in a blender and blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. The chunky bits should not separate from the liquid. The consistency of the chutney will probably depend on the strength of the blender, and a chunky chutney made with a lower powered blender tastes just as good as a very smooth one. The chutney can be refrigerated in an airtight container for up to 1 day.

MINT CHUTNEY



Mint Chutney image

This versatile mint chutney recipe pairs well with samosas, sandwiches and salads! Its herby, bright flavor dresses up any dish. -Soniya Saluja, The Belly Rules the Mind

Provided by Taste of Home

Time 10m

Yield 2/3 cup.

Number Of Ingredients 9

1 bunch fresh cilantro leaves, stems removed (about 2 cups)
1 bunch fresh mint leaves, stems removed (about 1 cup)
3 to 4 whole green chili peppers
3 garlic cloves, halved
Juice of 1 lemon or lime
1 tablespoon sugar
1 teaspoon cumin seeds
1/2 teaspoon salt
1 to 2 tablespoons water

Steps:

  • In a blender, combine the first 8 ingredients; cover and process until smooth, adding water to reach desired consistency.

Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

MINT CHUTNEY



Mint Chutney image

I had searched everywhere for this recipe. The stars aligned one day and I not only found a fabulous house to rent, but a landlord who knew how to make Mint Chutney! This is Roselyns recipe.

Provided by peep

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 10m

Yield 8

Number Of Ingredients 7

1 bunch fresh cilantro
1 ½ cups fresh mint leaves
1 green chile pepper
½ teaspoon salt
1 medium onion, cut into chunks
1 tablespoon tamarind juice or lemon juice
¼ cup water, or as needed

Steps:

  • In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.

Nutrition Facts : Calories 13 calories, Carbohydrate 2.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 150 mg, Sugar 0.9 g

QUICK PEAR CHUTNEY



Quick Pear Chutney image

Sweet, nutty, and tangy, this condiment is a delicious accompaniment to our Pancetta-Wrapped Pork Roast.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 8

1/4 cup walnuts
1 teaspoon extra-virgin olive oil
1 shallot, minced
2 ripe but firm pears, cored and cut into 1/4-inch dice
6 tablespoons cider vinegar
3 tablespoons honey
4 whole cloves
1/4 cup golden raisins

Steps:

  • Preheat oven to 375 degrees. Spread walnuts in a single layer on a small rimmed baking sheet, and toast until fragrant and browned, 7 to 9 minutes. Remove from heat; let cool, and roughly chop. Set aside.
  • Heat oil in a small saucepan over medium heat. Add shallot, and saute until softened, about 2 minutes. Add pears, vinegar, honey, and cloves. Bring to a boil, reduce heat, and cook until pears are tender, 4 to 5 minutes. Discard cloves, and stir in raisins and reserved walnuts. Remove from heat. Serve warm or at room temperature.

PEAR CHUTNEY



Pear Chutney image

Provided by Food Network

Yield 2 pints or 4 half-pints

Number Of Ingredients 8

3/4 cup coarsely chopped sweet red pepper
1/2 cup finely chopped onion
1 jalapeno pepper, finely chopped
3 tablespoons cider vinegar
2 tablespoons honey
1/8 tablespoon ground allspice
5 large (2 1/2 pounds) firm pears, peeled and cut into 1/2-inch pieces
1/3 cup dark seedless raisins

Steps:

  • In 2-quart saucepan, combine red pepper, onion, jalepeno, vinegar, honey, and allspice. Heat to boiling over medium heat. Reduce heat to low and cook, stirring occasionally, 5 minutes.
  • Add pears and raisins and return to boiling. Cook chutney, stirring occasionally, 5 to 8 minutes longer or until pears just start to soften.
  • Meanwhile, in large kettle, cover 2 pint or 4 half-pint canning jars with water and heat to boiling over high heat; boil 10 minutes to sterilize. Drain jars on clean towel. In small saucepan, cover the jar lids and bands with water and heat to simmering. Remove from heat and leave lids and bands in water until ready to use
  • Spoon chutney into drained, hot jars Fill to within 1/2-inch of top of jars. Wipe rims of jars with damp cloth and seal with lids and bands. Process in boiling water bath 10 minutes. Cool jars; label and store in cool, dark, dry place.

PEAR RAISIN CHUTNEY



Pear Raisin Chutney image

This chutney is a delicious alternative to cranberry sauce and should be served straight from the stove.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3 cups

Number Of Ingredients 9

1/2 cup pecans, broken into pieces
1/3 cup raisins
1/4 cup balsamic vinegar
2 tablespoons unsalted butter
3 medium shallots, thinly sliced
1 tablespoon sugar
3 large Bosc or Bartlett pears, (about 2 pounds), peeled and diced
Salt and freshly ground black pepper
1 tablespoon fresh rosemary, coarsely chopped

Steps:

  • Heat oven to 350 degrees. Spread pecans on a baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
  • In a small saucepan, combine raisins with 2 tablespoons vinegar and 2 tablespoons water. Place over medium-high heat until simmering. Simmer until raisins have plumped, about 5 minutes. Remove from heat, and set aside.
  • Melt butter in a skillet over medium heat. Add shallots, and saute until lightly browned and transparent, about 3 minutes. Sprinkle with sugar, and continue to cook until golden brown. Add pears and reserved raisins in their liquid; cook until pears are tender. Add remaining 2 tablespoons balsamic vinegar, and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Stir in rosemary and reserved toasted pecans. Serve warm.

PEAR CHUTNEY



Pear Chutney image

Provided by Barbara Kafka

Categories     condiments, side dish

Time 32m

Yield 5 cups

Number Of Ingredients 18

1 medium-size lemon
1 3/4 pounds very firm Anjou pears
1/2 pound onion (2 small onions), peeled and cut into 1-inch chunks
4 slices peeled fresh ginger, about the size of a quarter
4 cloves garlic, mashed and peeled
2 dried chili peppers, ground in a spice grinder or 1 teaspoon chili powder without cumin
1/2 teaspoon yellow mustard seed
4 teaspoons mango powder
1/4 teaspoon ground cardamom
1/4 teaspoon tumeric
1/4 teaspoon anise seed
1 teaspoon kosher salt
1 1/4 cups packed light brown sugar
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/2 cup walnut pieces
1 can water chestnuts (8 ounces), left whole if small, halved if large
2 additional tablespoons fresh lemon juice

Steps:

  • Bring a large pot of water to a boil with 5 8-ounce or 10 4-ounce canning jars and their lids.
  • Peel the zest from the lemon with a vegetable peeler and set aside. Squeeze the lemon. Place the juice in a large bowl. Peel pears, core them and cut into 1-inch to 2-inch chunks. Place in the bowl with lemon juice, toss to coat with the juice and reserve.
  • Place the lemon zest, onion, ginger slices, and garlic in the work bowl of a food processor. Process until coarsely chopped. Scrape into a 2 1/2-quart souffle dish. Add spices, salt and sugar. Cook, uncovered, in a 650- to 700-watt oven at 100 percent power for 5 minutes.
  • Remove from oven and stir well. Add reserved pears with any lemon juice in the bottom of the bowl. Stir in remaining ingredients except water chestnuts and additional lemon juice. Cover tightly with microwave-oven plastic wrap. Cook at 100 percent power for 10 minutes or until pears are tender when pierced with a knife.
  • Leaving dish in oven, prick plastic to release steam and uncover. Stir in water chestnuts. Re-cover and cook at 100 percent power for 2 minutes.
  • Remove from oven. Prick plastic to release steam and uncover. Stir in lemon juice and divide chutney among sterilized jars. Store, tightly covered and refrigerated, for up to six months.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 1 gram, Carbohydrate 58 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 251 milligrams, Sugar 46 grams, TransFat 0 grams

PEAR CHUTNEY



Pear Chutney image

Ohh, so you want something different for your special cheese platter ......hey then h'ava go at this ...... this maybe the recipe you need! This is soooooooo good! This is a bewdiie mate! DH says "This chutney is great with Blue Cheese." I just prefer it on a cracker 's, damper or bread with cold meat! Serving size depends on what size jars you may use.

Provided by Tisme

Categories     Pears

Time 1h25m

Yield 2 jars

Number Of Ingredients 8

600 ml apple cider vinegar
1 kg pear, peeled, cored and chopped (pears such as beurre bosc)
450 g pitted dates, chopped
2 Red Delicious apples, peeled, cored and chopped
450 g shallots, sliced thinly
1 1/2 cups brown sugar (firmly packed cups)
2 cinnamon sticks
salt and pepper (optional)

Steps:

  • Place 300ml vinegar into a pan with the remaining ingredients, season (optional) and slowly bring to a simmer over a slow to medium heat, stirring for 2-3 minutes until sugar dissolves.
  • Cook for 25-30 minutes until fruit is tender. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer liquid into sterilised jars. Cool jars.
  • The chutney can be eaten immediately or it will keep in a cool dark place for up to six months.
  • Place chutney into the fridge after opening and use within 2-3 months.

Nutrition Facts : Calories 1843.1, Fat 1.9, SaturatedFat 0.2, Sodium 117.2, Carbohydrate 466.4, Fiber 36.8, Sugar 365.8, Protein 13.4

MINT CHUTNEY



Mint Chutney image

Categories     Condiment/Spread     Yogurt     Low Sodium     Coconut     Mint     Almond     Summer     Jalapeño     Coriander     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 14

2 tablespoons vegetable oil
3 fresh serrano or jalapeño chilies, seeded and chopped coarse (wear rubber gloves)
1 tablespoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/3 cup unsweetened shredded coconut*
3 cups packed fresh mint leaves, washed well and spun dry
1/2 cup packed fresh coriander sprigs, washed well and spun dry
3/4 cup plain yogurt
1/4 cup blanched slivered almonds, toasted lightly
2 tablespoons white-wine vinegar
1/4 cup fresh lemon juice
1 teaspoon sugar
*available at East Indian markets

Steps:

  • In a small heavy skillet heat oil over moderate heat until hot but not smoking and cook chilies, fennel seeds, cumin, coriander seeds, and coconut, stirring, until coconut is golden, about 5 minutes, being careful not to burn them. In a blender blend spice mixture with remaining chutney ingredients until smooth. Chill chutney, covered, at least until cold, about 2 hours, and up to 2 days.

SPICED PEAR CHUTNEY



Spiced Pear Chutney image

Try this flavorful chutney on meat or poultry instead of heavy gravy. And this simple recipe is healthy, too. There are 3 grams of fiber in every serving! Marie Townsend - Salem, Oregon

Provided by Taste of Home

Time 1h5m

Yield 1-3/4 cups.

Number Of Ingredients 10

1 small onion, chopped
1 garlic clove, minced
2/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup chopped dates
1-1/2 teaspoons mustard seed
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground coriander
3 cups chopped peeled ripe pears

Steps:

  • In a small saucepan coated with cooking spray, cook and stir the onion and garlic over medium heat for 2 minutes. Stir in the vinegar, brown sugar, dates and seasonings., Bring to a boil. Reduce heat; carefully stir in pears. Cook, uncovered, over low heat for 40-50 minutes or until pears are tender and mixture achieves desired thickness.

Nutrition Facts : Calories 99 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 3g fiber), Protein 1g protein.

GINGER PEAR CHUTNEY



Ginger Pear Chutney image

Great way to use up pears, including recent windfalls as they've got to be peeled and chopped anyway. Nice with pork or as a condiment with curry. Very gingery. It gets better as it ages.

Provided by Kathleen Constance

Categories     Chutneys

Time 2h30m

Yield 12-14 half pint jars

Number Of Ingredients 9

10 cups peeled chopped pears
4 cups granulated sugar
1 cup seedless raisin
1 cup finely chopped crystallized ginger
3 cups cider vinegar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves

Steps:

  • In large preserving kettle or dutch oven, combine all ingredients and bring to a boil, stirring frequently.
  • Reduce heat and simmer, uncovered, for about 1 1/2 hours, continuing to stir occasionally.
  • Remove from heat and pour into hot, sterilized jars, leaving 1/8 inch headspace. Add lids and rings and process jars in a boiling water bath in a canner for 15 minutes. Take the canner off the heat and let water stop boiling before removing jars. Carefully remove jars and let sit. As they cool, the jars will seal themselves with a"pop". Label, and store in cool, dry, dark place.
  • To prepare the jars, I first wash them in the dishwasher, or in the sink with very hot, soapy water, then rinse them well and put them in a warm oven, taking the jars out one or two at a time when filling them.
  • I soak the lids in very hot water and put them immediately from the hot water onto the filled jars, making sure the rims of the jars are clean, then add the rings (which I've also soaked in hot water) and screw them on the jars just finger tight.

PEAR CHUTNEY



Pear Chutney image

Good as a side with curries. This one's mellow and has the influences of East Indian and the Caribbean.

Provided by gailanng

Categories     Chutneys

Time 1h45m

Yield 3 cups

Number Of Ingredients 13

6 bosc pears (about 2 pounds)
1 medium onion, finely chopped
1 cup golden raisin
3 -4 tablespoons fresh ginger, grated (or 2 tsp. ground ginger)
1 -2 teaspoon grated orange zest (no white pith) or 1 -2 teaspoon lemon zest (no white pith)
2 garlic cloves, finely minced
1 teaspoon ground cinnamon or 3 cinnamon sticks, broken into pieces
1/2 teaspoon ground cloves or 1/2 teaspoon allspice
1 jalapeno pepper, finely chopped (or 1/2 tsp. hot pepper flakes)
1/2 cup sugar (to taste)
1 cup cider vinegar
1/2 teaspoon salt
fresh ground black pepper

Steps:

  • Rinse and drain the pears; pat dry with toweling. Peel the fruit, core and then chop coarsely, into about 1/2-inch pieces.
  • Place the fruit in a heavy medium-size saucepan, along with the onions, raisins, ginger, orange or lemon peel, garlic, cinnamon, clove or allspice, red pepper flakes or jalapeno pepper and sugar. Stir in the cider vinegar, salt and black pepper and mix well.
  • Place the saucepan on medium high heat and bring to a boil, stirring well. Then, lower the heat to simmer and continue cooking and stirring the sauce for 1 - 1 1/2 hours, or until it is the consistency of thick jam and almost all of the liquid is absorbed. Make sure to stir often from the bottom of the pan to prevent it from scorching.
  • The chutney is ready when the pears are translucent and the mixture is thick, dark and syrupy. Pack the hot chutney into jars, cover with lids and let cool before storing in the refrigerator.

Nutrition Facts : Calories 526, Fat 0.8, SaturatedFat 0.1, Sodium 405, Carbohydrate 134.1, Fiber 14.5, Sugar 99, Protein 3.7

MINT CHUTNEY



Mint Chutney image

Categories     Condiment/Spread     Onion     Quick & Easy     Raisin     Mint     Summer     Simmer     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 9

1/2 cup chopped onion
1 tablespoon olive oil
1/4 cup golden raisins, coarsely chopped
3 tablespoons white-wine vinegar
1/4 cup water
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/2 cup fresh mint leaves, chopped

Steps:

  • Cook onion in oil in a small heavy skillet over moderate heat, stirring, until pale golden. Stir in raisins, vinegar, water, red pepper flakes, coriander, and salt and simmer 2 minutes.
  • Transfer to a bowl and cool completely. Stir in mint just before serving.

PEAR CHUTNEY



Pear Chutney image

This delicious chutney is the perfect addition to grilled chicken or pork. It's also great on sandwiches or with cheese. (use under-ripe pears).

Provided by MarieRynr

Categories     < 4 Hours

Time 1h5m

Yield 3 cups

Number Of Ingredients 18

4 pears, peeled, cored and chopped
1 tart apple, peeled, cored and chopped
1 small onion, diced
3/4 cup white sugar
1/2 cup packed light brown sugar
1/2 cup cider vinegar
1 lemon, juice of
2 garlic cloves, minced
1 red bell pepper, cored, seeded and diced
1 cayenne pepper or 1 jalapeno pepper, cored, seeded and diced
1 tablespoon freshly grated ginger
2 teaspoons yellow mustard seeds
2 teaspoons sea salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 bay leaves
2/3 cup raisins
1/2 cup chopped pecans

Steps:

  • Combine all the ingredients except for the raisins and nuts in a medium saucepan and bring to a boil. Reduce the heat to low and simmer for 30 to 45 minutes, until fruit is very tender and the liquid has thickened, stirring frequently.
  • Remove the pan from the heat, stirring in the raisins and nuts.
  • Allow to cool to room temperature. Remove and discard the bay leaves. Serve immediately or store in an airtight container for up to two weeks.

Nutrition Facts : Calories 762.4, Fat 14.6, SaturatedFat 1.3, Sodium 1577.5, Carbohydrate 164.6, Fiber 13.3, Sugar 135, Protein 5.2

ROASTED PEAR MANGO CHUTNEY



Roasted Pear Mango Chutney image

A great condiment to serve with meat. I made it for a company Thanksgiving potluck and everyone raved!

Provided by BASTET

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time P1DT1h30m

Yield 12

Number Of Ingredients 15

2 firm green pears - peeled, cored and halved
2 tablespoons lemon juice
1 tablespoon brown sugar
1 teaspoon ground cinnamon
2 tablespoons vegetable oil
¼ cup brown sugar
¼ cup maple syrup
2 cups diced green (under ripe) mango
1 small red onion, chopped
1 green chile pepper, chopped
2 cloves garlic, chopped
1 teaspoon grated fresh ginger
½ cup dried sour cherries
¾ cup cider vinegar
1 tablespoon cayenne pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet.
  • Toss the pear halves in a bowl with the lemon juice, cinnamon, and 1 tablespoon of brown sugar. Place cut side down on prepared baking sheet. Brush pears with oil. Roast until caramelized and tender, 40 to 50 minutes. Remove from oven and let cool.
  • Meanwhile, mix together 1/4 cup brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and cayenne pepper in a non-reactive saucepan. Bring to a boil, then reduce heat and simmer uncovered until liquid thickens to a syrup-like consistency and mangoes look translucent, 35 to 40 minutes. Remove from heat and let cool.
  • Coarsely chop pears and combine with the mango mixture. Cover and refrigerate 24 hours before serving.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 26.5 g, Fat 2.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 5.9 mg, Sugar 22.4 g

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From bbc.co.uk


CHUTNEY RECIPES | ALLRECIPES
50. Chef John's Spiced Apple Chutney. 9. Mint Chutney. 50. Apricot Chutney. 8. A simple South African recipe that uses apricot jam to create a lovely …
From allrecipes.com


THE BEST CHUTNEY RECIPES | FEATURES | JAMIE OLIVER
2021-06-30 8 trusty chutney recipes. A good chutney can transform a mediocre meal into something really exciting. Whether it’s for dunking poppadoms with your Friday night curry , elevating a flatbread for a quick lunch, or served with cheese as part of a picnic spread, chutney can bring freshness, spice and sweetness in just one spoonful.
From jamieoliver.com


RECIPE: PEAR CHUTNEY FROM STASIS, A SWEET AND GARLICKY …
2013-03-20 Place pears, sugar, vinegar and salt in saucepan. Bring to boil over high heat, then simmer for 30 minutes until pears turn golden and liquid …
From torontolife.com


PEAR AND MINT CHUTNEY : RECIPES : COOKING CHANNEL - MASTERCOOK
2014-10-14 2 tablespoons grapeseed oil; 1 medium onion, finely chopped; 1 teaspoon cardamom seeds; 1 teaspoon fennel seeds; 2 extra-ripe pears, peeled, cored and chopped, such as Anjou or Bartlett
From mastercook.com


SPICED PEAR CHUTNEY RECIPE - NO ADDED SUGAR - VEGANLOVLIE
2019-08-03 Saute the whole cumin, ginger and red chilli for about 30 seconds. Add the onion seeds and saute for about 10 more seconds. Then, add the diced pears, date paste, the ground coriander, cardamom, cinnamon, star anise, orange juice and salt; stir to combine. Bring it to a rapid boil and reduce to medium or low-medium.
From veganlovlie.com


PEAR-GINGER CHUTNEY - RECIPE - FINECOOKING
Preparation. Combine the sugar, vinegar, jalapeño, cinnamon stick, and clove in a large, heavy-duty saucepan. Cook over medium-high heat until the sugar is completely dissolved, 3 to 4 minutes. Stir in the pears, onion, cranberries, crystallized ginger, mustard seeds, fresh ginger, and 1/4 tsp. salt. Reduce the heat to medium low, cover, and ...
From finecooking.com


SPICED PEAR CHUTNEY CANNING RECIPE • THE RUSTIC ELK
2022-03-08 Instructions. 1. Combine all ingredients in a large 5 quart saucepan and stir to combine. And begin heating over medium heat. 2. Cook mixture, stirring frequently for 30-45 minutes, or until the pears begin to soften and fall apart when you stir the mixture. 3.
From therusticelk.com


CILANTRO MINT CHUTNEY | FEASTING AT HOME
2018-02-01 3 tablespoons fresh lemon juice. 1 bunch cilantro, tender stems ok. 1 cup mint leaves, packed ( 2 x . 75 ounce packages) 1 medium jalapeno, sliced. 2 teaspoons sliced ginger. 1 garlic clove. ¼ – 1/2 teaspoon kosher salt, ½ teaspoon sugar (or an alternative like honey, palm sugar, etc) optional: 1 tablespoon water, or just enough to get ...
From feastingathome.com


PEAR CHUTNEY | BELAZU INGREDIENT COMPANY | BELAZU
Instructions. Place a large pan over a medium heat and when hot, add the Olive Oil and sauté the shallots and salt for ten minutes, until they are soft and have no colour. Add the rest of the ingredients and stir to combine. Bring to a gentle simmer, turn the heat to low, place the lid on and leave to cook for ten minutes.
From belazu.com


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