Friday, December 14, 2007

Walnut and Pear Chutney

Category: Sidedish
Style: Western
Difficulty: Easy
Portion: Serves 8

1/2 cup baking walnuts
2 tsp extra-virgin olive oil
4 shallots, sliced
1 red onion, diced
4 ripe but firm Anjou or Barlett pears, cored and cut into 1/4 inch dice
1 cup cider vinegar or white wine vinegar
1/2 cup honey
8 whole cloves
1/2 cup golden raisins

Preheat oven to 375F. Spread walnuts in a single layer on a small rimmed baking sheet, and toast until fragrant and browned, 7 to 9 minutes. Remove from heat; let cool, and roughly chop. Set aside.
Heat oil in a small saucepan over medium heat. Add shallot and onion, and sauté until softened, about 2 minutes.
Add pears, vinegar, honey and cloves. Bring to a boil, reduce heat, and cook until pears are tender, 4 to 5 minutes.
Discard cloves, and stir in raisins and reserved walnuts. Remove from heat, serve warm or at room temperature.

You can adjust the tartness/sweetness of the chutney by adjusting the amount of vinegar/honey you use. Since the acidic level of each brand of vinegar is different, it is a good idea that you taste test to adjust the taste.
You can make this dish ahead and store it in the fridge for a few days. But do not add the walnut until you serve it.

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