Pear, cranberry and horseradish chutney
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Finely chopped onion |
| 2 | teaspoons | Minced garlic |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Whole mustard seed |
| 2 | larges | Firmripe Bosc pears; peeled, |
| Cored and roughly chopped | ||
| 1 | (12-ounce) bag of | |
| Cranberries, fresh or | ||
| Frozen | ||
| ½ | cup | Firmly packed brown sugar |
| 3 | To 6 tablespoons freshly | |
| Grated horseradish | ||
| 3 | tablespoons | Rice wine vinegar, or to |
| Taste | ||
| Salt and freshly ground | ||
| Pepper to taste | ||
Directions
In a small saute pan, saute the onion and garlic in olive oil until soft but not brown. Add mustard seed and saute for 1 minute more. Set aside to cool.
Add pears, cranberries and sugar to a food processor and pulse a few times to coarsely chop mixture. Transfer to a bowl and stir in onion mixture, horseradish, vinegar, salt and pepper. Store covered in refrigerator up to 2 weeks.
Yield: about 3 cups
This recipe is courtesy of John Ash