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Are you looking to jazz up some of your meat dishes? Try this homemade Pear Chutney; it's the perfect accompaniment for chicken breasts, pork chops, lamb, and venison. The ginger, allspice, coriander, black pepper, thyme, and hot chile pepper add warmth offset by the pears, onion, and brown sugar. Meanwhile, the lemon juice and apple cider vinegar add tartness. And the cinnamon stick adds fall flavors. It's a feast for your taste buds.
And this recipe is relatively easy to make. Start by sautéing the onions. Then add the pears, fresh ginger, and hot chile pepper. Next, stirring occasionally, add the rest of your seasonings and simmer for 30 minutes.
What does pear chutney go with?
Pear chutney goes well with venison, lamb, chicken, pork chops, and cheese.
How many carbs are in pear chutney?
There are 131.1 grams of net carbs per cup of pear chutney.
Can pear chutney be frozen?
Yes, pear chutney can be frozen if it's kept in an airtight, freezer-safe container.
How long does pear chutney last in the fridge?
Pear chutney lasts 3 to 4 weeks in the fridge.
- 1 tablespoon Olive Oil
- 1 medium Onion, diced
- 3 Pears, peeled, cored, and small dice
- 1 tablespoon Fresh Ginger, peeled and finely chopped
- 1 small Hot Chile Pepper, finely chopped
- 1/4 cup Brown Sugar
- 1/2 Lemon, juiced
- 1/2 cup Apple Cider Vinegar
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Allspice
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon ground Coriander
- 1/2 teaspoon Salt
- 1 Cinnamon Stick
- 1 teaspoon Fresh Thyme, chopped
To a large pan over medium-high heat, add olive oil. Once hot, add the onions and sauté for about 5 minutes until soft.
Add the fresh ginger and hot chile pepper, mixing well.
Add the pears, brown sugar, lemon juice, apple cider vinegar, garlic powder, allspice, black pepper, ground coriander, salt, and cinnamon stick, stirring well. Bring to a boil, and simmer for 30 minutes, stirring occasionally.
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