Pear and Walnut Chutney
ingredients
- 3 cups (3 to 4) diced peeled pears
- 3/4 cup diced onion
- 1 cup coarsely chopped walnuts
- 2 tablespoons minced fresh ginger
- 1 cup cider vinegar
directions
-
1
Place pears, onion, walnuts, ginger, vinegar, sugar and salt in a 3-quart saucepan
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2
Bring to a boil over medium heat
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3
Lower heat and simmer for 35 to 40 minutes or until fruit is tender and mixture has thickened slightly
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4
Let cool to room temperature
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5
Refrigerate up to 2 weeks. Yield: 2-1/2 cups SUGGESTED USE: Good with both pork and lamb, it is especially fun to serve with kabobs of either meat which have been marinated with Turkish Yogurt Marinade (page 62).