Pear Chutney with Currants
Pear Chutney Recipe, Indian Vegan Fat Free Recipe
Pear Chutney with currants, a mildly spiced chutney, wonderful with simple Indian vegetarian recipes like Spicy Tofu Rice Pilaf, Simple Mung Dhal, Carrots and Peas With Cumin, and Indian flatbread - Chapatis.
Chutneys are traditional Indian condiments, often prepared from raw ingredients, which balance meals, ensuring that all six tastes are included - sweet, sour, salty, pungent, bitter, astringent.
Total prep & cook time: 60 min
8 - 12 Servings
Nutrition Data, 91g Serving: 68 cal, 1 cal. from fat, 18g carb, 0g fat, 105mg sodium, 3g fiber, 0g protein, 13g sugar, lw Saturated Fat, low Cholesterol, Good source of Dietary Fiber, Vitamin C. Estimated glycemic load 6.
Pear Chutney Ingredients:
- 6 cups peeled and finely chopped pears
- 1/4 cup currants
- 1/4 cup organic sugar (sucanat or coconut sugar work well)
- 1/4 cup water
- 1 Tbsp lemon juice
- 1 tsp apple cider vingegar
- 1/2 tsp salt
- 1 Tbsp peeled & minced fresh ginger
- Optional: 1 pinch cayenne pepper
- 1 cinnamon stick
- 1/4 tsp gr. cloves
- Optional: 4 green cardamom pods
Directions:
- Peel, core and chop the pears in 1/2 inch dice
- Combine all ingredients in a large stainless steel cooking pot
- Bring to a boil, reduce heat to medium low
- Cook, stirring frequently, until the pears are soft and the mixture is thick
- Transfer to a sterile glass jar, with a tight lid
- Cool, and store in refrigerator
Recipe Tips:
Use organic ingredients for pear chutney if you can, for the best taste, and also so you aren't eating concentrated amounts of pesticides and herbicides with your chutney.
Cooked chutneys like this take a while to cook, but don't need much attention, so your chutney can simmer while you're cooking other things.
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