PEAR AND MINT CHUTNEY

Pear and Mint Chutney image

Provided by Food Network

Time 10m

Yield About 1 cup (450 ml)

Number Of Ingredients 14

2 tablespoons grapeseed oil
1 medium onion, finely chopped
1 teaspoon cardamom seeds
1 teaspoon fennel seeds
2 extra-ripe pears, peeled, cored and chopped, such as Anjou or Bartlett
1 cup chopped fresh mint
Pinch of salt
2 tablespoons grapeseed oil
1 medium onion, finely chopped
1 teaspoon cardamom seeds
1 teaspoon fennel seeds
2 extra-ripe pears, peeled, cored and chopped, such as Anjou or Bartlett
1 cup chopped fresh mint
Pinch of salt

Steps:

Place a skillet over medium-high heat and add the oil. When hot, add the onions and cook until very soft, about 3 minutes. Add the cardamom and fennel seeds and cook for 30 seconds. Set aside.
Put the pears into a food processor along with the mint and onion mixture. Season with some salt, and then puree until it has a smooth but slightly chunky texture. Store in an airtight container in the refrigerator.
Place a skillet over medium-high heat and add the oil. When hot, add the onions and cook until very soft, about 3 minutes. Add the cardamom and fennel seeds and cook for 30 seconds. Set aside.
Put the pears into a food processor along with the mint and onion mixture. Season with some salt, and then puree until it has a smooth but slightly chunky texture. Store in an airtight container in the refrigerator.