Pear & Blackcurrant ChutneyMakes 24 servings
|*||4 tbls. butter|
|*||2 cups shallots, minced|
|*||3 tbls. ginger, minced|
|*||2 tsps. kosher salt to taste|
|*||3 tbls. ground coriander and black peppercorn mix|
|*||2 cups dried black currants|
|*||3 cups Sugar in the Raw®|
|*||3 cups champagne vinegar|
|*||4 quarts fresh pears, peeled and diced|
|1||Melt butter in large saucepan. Add shallots and ginger and allow to sweat briefly. Add salt, coriander and black pepper mix and dried currants. Cook 2-3 minutes to bring out the spices, then add Sugar in the Raw and champagne vinegar. Cook for 5 minutes.|
|2||Add diced pears and simmer over low heat until the pears are cooked through and translucent and the liquid has reduced and become syrupy. Taste and add more sugar or vinegar, if necessary. Adjust seasonings.|
|3||Spread chutney out on a sheet pan to cool.|
- An excellent condiment with roasted or grilled meats (port, lamb, chicken). Try with grilled tuna or salmon. Extra chutney may be refrigerated and stored for up to 2 weeks.
Seth Woods, Executive Chef/Owner of Aquitaine - Bar á Vin Bistrot, Boston, MA.