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 oil, fennel seeds, red chiles and cayenne pepper in a medium-sized saucepan over medium-high heat. Stir for 1 or 2 minutes until you smell the aroma of the ingredients.
  2. Add the remaining ingredients, pears, fenugreek leaves, sugar and vinegar; lower the heat to medium-low and cook, partially covered, for 15-20 minutes, until the ingredients are softened. Cool and chill the chutney and ladle into a dry sterilized quart size jar.

Note: Pear chutney goes particularly well with fish and lamb dishes, as well as with crackers and cheese.