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Pear, Cranberry And Horseradish Chutney

Pear, Cranberry and Horseradish Chutney recipe image
This Pear, Cranberry, and Horseradish Chutney is a delightful fusion of sweet, tart, and spicy flavors that elevates any meal. The natural sweetness of firm-ripe Bosc pears contrasts beautifully with the sharp acidity of fresh cranberries and the pungent kick of freshly grated horseradish. Aromatic mustard seeds and savory onion-garlic base add depth, while rice wine vinegar ties everything together with a bright finish. This versatile chutney is perfect alongside roasted meats, grilled fish, or as a sophisticated topping for cheese boards. Its vibrant color and complex flavor profile make it an impressive yet simple addition to holiday feasts or everyday dinners.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 3
Calories: 127.4
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Pear, Cranberry, and Horseradish Chutney is a delightful fusion of sweet, tart, and spicy flavors that elevates any meal. The natural sweetness of firm-ripe Bosc pears contrasts beautifully with the sharp acidity of fresh cranberries and the pungent kick of freshly grated horseradish. Aromatic mustard seeds and savory onion-garlic base add depth, while rice wine vinegar ties everything together with a bright finish. This versatile chutney is perfect alongside roasted meats, grilled fish, or as a sophisticated topping for cheese boards. Its vibrant color and complex flavor profile make it an impressive yet simple addition to holiday feasts or everyday dinners.
Ingredients
  • 1 cup Finely chopped onion
  • 2 teaspoon Minced garlic
  • 2 tablespoon Olive oil
  • 1 tablespoon Whole mustard seed
  • 2 lg Firmripe Bosc pears; peeled, cored and roughly chopped
  • 1 bag Cranberries, fresh or frozen (12 ounces)
  • 1/2 cup Firmly packed brown sugar
  • 3 tablespoons Freshly grated horseradish
  • 3 tablespoons Rice wine vinegar
  • 1 pinch Salt and freshly ground pepper to taste
Directions
  1. 1
    Heat olive oil in a small sauté pan over medium heat.
  2. 2
    Add finely chopped onion and minced garlic, sautéing until soft but not brown, approximately 5 minutes.
  3. 3
    Stir in whole mustard seeds and cook for 1 minute until they begin to pop.
  4. 4
    Remove the pan from heat and set the onion mixture aside to cool completely.
  5. 5
    Place peeled and chopped pears, cranberries, and brown sugar into a food processor.
  6. 6
    Pulse the mixture several times until coarsely chopped, being careful not to puree.
  7. 7
    Transfer the fruit mixture to a large mixing bowl.
  8. 8
    Stir in the cooled onion mixture, freshly grated horseradish, rice wine vinegar, salt, and pepper until well combined.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 127.4kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 34.2mg2%
Total Carbohydrate 14.5g5%
Dietary Fiber 2.7g11%
Sugars 7.5g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pear, cranberry, horseradish, chutney, sauce, condiment, spicy, fruit, onion, garlic, mustard seed, vinegar, brown sugar, vegan, gluten-free, holiday, roast, cheese board, appetizer, side dish
Read it online: https://www.chefs-mate.com/recipe/pear-cranberry-and-horseradish-chutney/