EatSmarter exclusive recipe

Pear-Cranberry Chutneywith Lemon and Cardamom

Pear-Cranberry Chutney - Pear-Cranberry Chutney - Sweet and sour fruity dreaminess with a captivating aroma
Pear-Cranberry Chutney - Sweet and sour fruity dreaminess with a captivating aroma

(0)

Calories:48 kcal
Difficulty:easy
Preparation:35 min
Ready in:45 min
Low-sugar
Low-fat
Vegetarian
high-fiber
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1 serving contains (Percentage of daily recommendation)
Calories48 kcal(2%)
Protein0 g(0%)
Fat0 g(0%)
Carbohydrates11 g(4%)
Added Sugar3 g(3%)
Roughage1 g(3%)

Recipe development: EAT SMARTER

Ingredients

For glasses

2Onion (about 40 grams)
1Garlic clove
3Lemons (1 in organic quality)
2 ½ tablespoonsbrown Sugar (50 grams)
5green Cardamom pods
6Cloves
4Pears (about 600 grams)
2 ouncesdried cranberries
Salt
liquid Sweetener (to taste)
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Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Citrus juicer, 1 Measuring cups, 1 Pot, 1 Wooden spoon, 1 Ladle, 2 canning jars, 1 Tablespoon

Directions

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1 Rinse 2 (250 ml) (approximately 1 cup capacity) screw-top jars along with matching lids with boiling water and leave upside down to drain on a kitchen towel. Peel the onions, cut in half and cut into wedges. Peel the garlic and cut into slices.
2 Rinse organic lemon in hot water and wipe dry. Peel half of the lemon with a potato peeler thinly, then cut crosswise into thin strips (julienne).
3 Cut lemons in half and squeeze all juice.
4 Boil 100 ml (approximately 1/4 cup plus 2 tablespoons) lemon juice with lemon peel, sugar, cardamom pods, cloves, onions and garlic. Cook covered on low heat for 20 minutes, stirring occasionally.
5 Meanwhile, rinse the pears, peel, quarter, core and cut into about 2 cm (approximately 3/4 inch) pieces.
6 Add cranberries and pears to the onions after 20 minutes, return to a boil and cook for about 8 minutes uncovered over medium heat.
7 Season chutney to taste with salt and sweetener, if desired. Immediately pour into the prepared jars, seal and let stand upside down for 5 minutes. Turn glasses again and allow chutney to cool. (The chutney keeps well sealed and stored for about 2 months in refrigerator.)  Tip: To preserve the chutney for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
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