Pear And Mint Chutney Recipes

PEAR AND RAISIN CHUTNEY

Steps:

• Add white vinegar and sugar in a large heavy bottom pan
• Bring to a boil
• Add all the remaining ingredients
• Cook on very slow heat for about an hour, until the mixture is thick
• Using a potato masher, mash the pears a bit
• Pour into hot sterilized jar and seal
• This chutney keep well if refrigerated for 3-4 weeks

PEAR GINGER CHUTNEY

Steps:

• Heat olive oil in a saucepan and add ginger, sultanas and sunflower seeds. Stir for a minute or two.
• Add in chopped pears, cinnamon, coriander, nutmeg, salt and paprika. Let the pears cook on slow until they start softening.
• Stir in brown sugar and cook on simmer for about 30 to 40 minutes, stirring occasionally.
• Cool and store in airtight jars.

PEAR CHUTNEY RECIPE

Steps:

• Directions:Peel, core and chop pear into small 1/2-inch pieces. Peel apple, remove stems and cores and finely chop into small pieces. (You can use red delicious apple or granny smith apple according to your choice.)Heat 1 teaspoon oil in a pan. Sauté onion until it turns light brown.Add chopped apple, chopped pear, raisins, ginger, sugar, ground cinnamon, ground cloves, cayenne pepper, cider vinegar and salt and cook over medium heat. Stir to combine all ingredients. When mixture starts to boil, reduce to simmer.Simmer until mixture thickens or for around 40 minutes. Stir in between occasionally. If mixture is still runny after 40 minutes, then simmer it for 10-15 minutes more.Turn off heat and let it cool at room temperature. Store prepared pear apple chutney in refrigerator and consume within 2 weeks.

SPICED PEAR CHUTNEY

Steps:

• Prepare the pears and onions. Place them into a large deep saucepan. Cook over medium heat, stirring occasionally. Add the remaining ingredients. Bring to the boil, then reduce to a low simmer. Cook for 1 to 1 1/2 hours until it is the consistency you want, stirring it often. Ladle into hot sterilised pint jars, wipe jar rims, and seal.

MINT CHUTNEY

Steps:

• In a blender, combine the first 8 ingredients; cover and process until smooth, adding water to reach desired consistency.

SPICED PEAR CHUTNEY

Steps:

• In a small saucepan coated with cooking spray, cook and stir the onion and garlic over medium heat for 2 minutes. Stir in the vinegar, brown sugar, dates and seasonings., Bring to a boil. Reduce heat; carefully stir in pears. Cook, uncovered, over low heat for 40-50 minutes or until pears are tender and mixture achieves desired thickness.

SPINACH AND ONION PAKORAS WITH PEAR AND MINT CHUTNEY

Steps:

• Place the chickpea flour, spinach, yogurt, 1/2 cup water, cumin, coriander, fenugreek and onions into a large bowl. Season with salt and stir until well combined.
• Pour the oil into a large pot with a heavy bottom and heat to 350 degrees F.
• Carefully drop tablespoons of the batter into the hot oil and fry, in batches, until they rise to the surface and are golden brown, 3 to 5 minutes. Drain on a rack lined with paper towels and sprinkle with a little salt.
• Serve the pakoras with the Pear and Mint Chutney.
• 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.
• 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.

PEAR AND MINT CHUTNEY

Steps:

• 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.
• 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.
• 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.
• 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.