Prep 20 mins
Cook 20 mins
This is a very versatile and tasty topping for beef, lamb or fowl.
- 1⁄2 cup red onion, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tablespoons dry red wine
- 2 firm ripe pears, peeled, diced
- 1⁄2 cup cranberries
- 2 tablespoons brown sugar, packed
- 1⁄2 teaspoon pumpkin pie spice
- Cook onion, garlic and wine in a skillet for about 5 minutes, stirring frequently. Do not let onion brown.
- Stir in the diced pears, cranberries, sugar and pumpkin pie spice.
- Reduce the heat and simmer uncovered about 10 minutes, stirring frequently.
- Serve warm, or at room temperature.
I've made this a few times now; and although it took me a couple of goes to get this chutney as I thought it should be, let me tell you that this is really a 6 star recipe! The problem I had first time round was that the cranberries were like cannon balls (so well packaged that I couldn't tell this when I bought them!), the pears were a bit on the small size and I didn't slice the onions thinly enough. I also found that the recipe worked better for me if I cooked the ingredients in a saucepan with the lid on, over a very low heat. An added bonus is that this chutney keeps well for several days in the fridge if covered in clingfilm. In fact the flavour just gets better the longer you leave it. Try this with Geema's "Chutney Rice Salad" #121280.