Fresh fruit chutneys are a traditional staple in any balanced Ayurvedic meal.
There are two major types of fruit chutneys — fruit that has been cooked with spices, or fresh fruit that has been mixed in a blender with spices. Whether the chutney is cooked or fresh, it helps to stimulate agni and supports proper digestion.
We adapted this warm, savory-sweet chutney from a Southern Living recipe + think it will make a delicious addition to your holiday feasting!
Pear + Golden Raisin Ginger Chutney
|| Ingredients ||
- 1 tablespoon coconut or olive oil
- 1/2 shallot, minced
- 2 Bartlett pears (or other soft-fleshed pear), cored and diced
- 1 tablespoon lemon juice
- 3 tablespoons apple cider vinegar
- 1/4 cup golden raisins
- 2 1/2 tablespoons coconut, date, or light brown sugar
- 1/2 tablespoon fresh ginger, finely chopped
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon lemon zest
|| Method ||
Heat the oil over medium heat in a saucepan. Add in the shallot and cook, stirring occasionally, for 1 minute. Stir in the pears and lemon juice and cook until pears soften.
Add in the vinegar and the remaining ingredients and cook until cooked down to thick sauce-like consistency, about 10-15 minutes. Stir occasionally. Remove from heat.
Spoon chutney into 2 (1/2 pint) canning jars. Cool for 15 minutes. Wipe jar rims and cover at once with metal lids, screw on bands. Chill until ready to serve. Chutney will keep in refrigerator for up to 2 weeks.