Pear Walnut Chutney
These ingredients are the epitome of fall. Pears, apple vinegar, walnuts, and dried fruits create a sweet condiment or spread that can be used in a wide variety of dishes.
Ingredients
- 360 ml (1 1/2 cups) apple cider vinegar
- 500 g (3 ) Bosc pears, quartered, seeded
- 85 g (1/2 cup) golden raisins
- 115 g (1/2 cup) dried apricots
- 35 g (3 Tablespoons) yellow mustard seeds
- 55 g (1/2 cup) finely chopped walnuts
Directions
- Place all of the ingredients except the walnuts into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, blending for 25 – 35 seconds, using the tamper to press ingredients toward the blades.
- Remove from the blending container and place into a medium-sized saucepot. Cook over medium low heat for 45 minutes, stirring occasionally until the mixture has become thick and syrupy. Add a bit of water as needed while the mixture cooks to keep it from sticking to the bottom of the pan. Remove from the heat and add the finely chopped walnuts. Let cool completely before serving or refrigerating.
Chef's Notes
- This chutney serves up healthy omega-3 fats, thanks to the addition of walnuts!
- This can be served as a condiment on sandwiches, charcuterie boards, or cheese boards. Feel free to add this tasty chutney to some of your favorite dishes.
Ingredients
- 360 ml (1 1/2 cups) apple cider vinegar
- 500 g (3 ) Bosc pears, quartered, seeded
- 85 g (1/2 cup) golden raisins
- 115 g (1/2 cup) dried apricots
- 35 g (3 Tablespoons) yellow mustard seeds
- 55 g (1/2 cup) finely chopped walnuts
Directions
- Place all of the ingredients except the walnuts into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, blending for 25 – 35 seconds, using the tamper to press ingredients toward the blades.
- Remove from the blending container and place into a medium-sized saucepot. Cook over medium low heat for 45 minutes, stirring occasionally until the mixture has become thick and syrupy. Add a bit of water as needed while the mixture cooks to keep it from sticking to the bottom of the pan. Remove from the heat and add the finely chopped walnuts. Let cool completely before serving or refrigerating.
Chef's Notes
- This chutney serves up healthy omega-3 fats, thanks to the addition of walnuts!
- This can be served as a condiment on sandwiches, charcuterie boards, or cheese boards. Feel free to add this tasty chutney to some of your favorite dishes.
Ingredients
- 360 ml (1 1/2 cups) apple cider vinegar
- 500 g (3 ) Bosc pears, quartered, seeded
- 85 g (1/2 cup) golden raisins
- 115 g (1/2 cup) dried apricots
- 35 g (3 Tablespoons) yellow mustard seeds
- 55 g (1/2 cup) finely chopped walnuts
Directions
- Place all of the ingredients except the walnuts into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, blending for 25 – 35 seconds, using the tamper to press ingredients toward the blades.
- Remove from the blending container and place into a medium-sized saucepot. Cook over medium low heat for 45 minutes, stirring occasionally until the mixture has become thick and syrupy. Add a bit of water as needed while the mixture cooks to keep it from sticking to the bottom of the pan. Remove from the heat and add the finely chopped walnuts. Let cool completely before serving or refrigerating.
Chef's Notes
- This chutney serves up healthy omega-3 fats, thanks to the addition of walnuts!
- This can be served as a condiment on sandwiches, charcuterie boards, or cheese boards. Feel free to add this tasty chutney to some of your favorite dishes.