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Pear, Cranberry and Horseradish Chutney
1 c Finely Chopped Onion
2 ts Minced Garlic
2 tb Olive Oil
1 tb Whole Mustard Seed
2 lg Firmripe Pears, peel, core, chop
1 pk (12 Oz) Cranberries, fresh or frozen
1/2 c Brown Sugar, firmly packed
3 tb Freshly Grated Horseradish, or more to taste
3 tb Rice Wine Vinegar, or to taste
Salt And Freshly Ground Pepper, to taste
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