Pear and Mint Chutney

2017-04-05
  • Yield : About 1 cup (450 ml)
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 10m
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Ingredients

  • 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
  • 1 cup chopped fresh mint
  • Pinch of salt
  • 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
  • 1 cup chopped fresh mint
  • Pinch of salt

Method

Step 1

Place a skillet over medium-high heat and add the oil. When hot, add the onions and cook until very soft, about 3 minutes. Add the cardamom and fennel seeds and cook for 30 seconds. Set aside.

Step 2

Put the pears into a food processor along with the mint and onion mixture. Season with some salt, and then puree until it has a smooth but slightly chunky texture. Store in an airtight container in the refrigerator.

Step 3

Place a skillet over medium-high heat and add the oil. When hot, add the onions and cook until very soft, about 3 minutes. Add the cardamom and fennel seeds and cook for 30 seconds. Set aside.

Step 4

Put the pears into a food processor along with the mint and onion mixture. Season with some salt, and then puree until it has a smooth but slightly chunky texture. Store in an airtight container in the refrigerator.

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