Hands-on Time20 MinsTotal Time44 Mins
Yield: Serves 16 (serving size: 3 tablespoons)
This warming, sweet sauce is easy to make and is a delicious way to add flavor to a variety of foods. It’s traditionally served with naan or popadam, but you can pair it with Manchego cheese, put it on sandwiches, or even swirl it into a bit of yogurt for a delicious dip. If you don’t have an Indian grocery nearby, pick up Asfetida (also spelled Asfoetida, or called Hing) on Amazon here. Or leave it out altogether—the chutney will still be delicious. The finished sauce keeps in a refrigerated airtight container for up to two weeks.
Ingredients
- 1 tablespoon minced serrano chile
- 1 tablespoon canola oil
- 1 teaspoon coriander seeds, coarsely ground
- 1 teaspoon ground ginger
- 1/2 teaspoon asafetida (optional)
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 3/4 cup sugar
- 1/4 cup cider vinegar
- 1/2 cup Zante currants
- 2 tablespoons grated lemon rind
- 2 pounds slightly firm pears, peeled, cored, and cut into 1/2-inch cubes
Nutritional Information
- Calories 93
- Fat 1g
- Satfat 0.1g
- Monofat 0.6g
- Polyfat 0.3g
- Protein 0.0g
- Carbohydrate 22g
- Fiber 2g
- Cholesterol 0.0mg
- Iron 0.0mg
- Sodium 1mg
- Calcium 11mg
- Calories 93
- Fat 1g
- Satfat 0.1g
- Monofat 0.6g
- Polyfat 0.3g
- Protein 0.0g
- Carbohydrate 22g
- Fiber 2g
- Cholesterol 0.0mg
- Iron 0.0mg
- Sodium 1mg
- Calcium 11mg
How to Make It
Combine first 8 ingredients in a medium saucepan over medium-high heat. Cook 1 minute or until fragrant, stirring frequently. Add remaining ingredients; bring to a boil. Reduce heat to medium-low; cook, uncovered, 35 minutes or until thickened, stirring occasionally. Cool completely.
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