Pear Ginger Chutney with Sunflower Seeds
When life gives you pears you make jars full of pear chutney spiced with ginger and cinnamon. This pear ginger chutney is my recent addiction and I wm eating it with everything whether it’s a toast, plain bread, paratha or leftover roti.
I made the pear ginger chutney a few months back and since then we have had consumed at least a couple of ras of it, I mean it is so ADDICTIVE. Literally, we went crazy for it and I am finishing it as my breakfast with a slightly toasted leftover roti from dinner.
The addition of ginger along with nutmeg and cinnamon makes it slightly spiced as well as delicious and flavorful. I can’t get enough of it and believe me if I am saying it, again and again, you have to take it as my word.
Here is some more chutney recipe:
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When life gives you pears you make loads of pear chutney spiced with ginger and cinnamon.
- 10-12 ripe pears
- 1/2 cup sultanas
- 1/2 cup sunflower seeds
- 1/2 cup brown sugar
- 1 tablespoon ginger, grated
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 2 tablespoon olive oil
Heat olive oil in a saucepan and add ginger, sultanas and sunflower seeds. Stir for a minute or two.
Add in chopped pears, cinnamon, 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.
If you like chunky chutney then don't cook it for long otherwise mash the chutney with the potato masher to make it slightly soft.
Adjust the spices as per your taste.
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This is my post on the theme “Dips, Chutneys and Spreads”. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84