Ingredients

1-tablespoon canola oil

1-teaspoon fennel seeds

3 dry red chiles

½ teaspoon cayenne pepper

2 pounds pears, peeled, cored and cut into ½ inch cubes

2 tablespoons dry fenugreek leaves

1-cup sugar

¼ cup rice vinegar

Preparation

  1. Combine the oil, fennel seeds, red chiles and cayenne pepper in a medium saucepan over medium-high heat. Cook, stirring, until fragrant, 1 or 2 minutes.

  2. Add the remaining ingredients, pears, fenugreek leaves, sugar and vinegar, bring to a boil, and lower the heat to medium-low and cook, partially covered, until softened, 15-20 minutes. Ladle the chutney into a dry sterilized quart jar and process according to manufacturers’ instructions. Cool and then chill.