Pear, Cranberry And Horseradish Chutney Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Finely chopped onion,
2 tsp: Minced garlic,
2 tbsp: Olive oil,
1 tbsp: Whole mustard seed,
2 large: Firmripe Bosc pears, peeled,
Cored and roughly chopped,
1: , (12-ounce) bag of
Cranberries, fresh or
Frozen,
1/2 cup: Firmly packed brown sugar,
3: To 6 tablespoons freshly,
Grated horseradish,
3 tbsp: Rice wine vinegar, or to
Taste,
Salt and freshly ground,
Pepper to taste,
Directions:
In a small saute pan, saute the onion and garlic in olive oil until
soft but not brown. Add mustard seed and saute for 1 minute more. Set
aside to cool.
Add pears, cranberries and sugar to a food processor and pulse a few
times to coarsely chop mixture. Transfer to a bowl and stir in onion
mixture, horseradish, vinegar, salt and pepper. Store covered in
refrigerator up to 2 weeks.
Yield: about 3 cups
This recipe is courtesy of John Ash
Source from luhu.jp
soft but not brown. Add mustard seed and saute for 1 minute more. Set
aside to cool.
Add pears, cranberries and sugar to a food processor and pulse a few
times to coarsely chop mixture. Transfer to a bowl and stir in onion
mixture, horseradish, vinegar, salt and pepper. Store covered in
refrigerator up to 2 weeks.
Yield: about 3 cups
This recipe is courtesy of John Ash
Source from luhu.jp
Tags
Tvfn