Asian, or Anjou

Asian, or Anjou

Ingredients:
½ teaspoon lemon zest
½ cup brown rice vinegar
¼ cup freshly squeezed lemon juice
¼ cup maple syrup
½ teaspoon minced garlic
½ teaspoon grated fresh ginger
½ teaspoon sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
¼ teaspoon red pepper flakes
1 pod star anise (optional)

Directions:
Combine all of the ingredients in a large saucepan and bring to a boil. Lower the heat
to maintain a bubbly simmer and cook, stirring occasionally, for 45 to 50 minutes with
the lid partially off so that the liquid begins to evaporate. Once the pears are soft but
not mushy and the liquid has reduced to a thick coating over the fruit, remove the
chutney from the heat. Remove the star anise (you can save it for garnish, if you like).
Serve warm or at room temperature.
Goes with Curry Cauliflower Soup, Velvety Red Lentil Dahl, Spiced Sweet Potato
Soup, Orange Ginger Roasted Chicken, and Middle Eastern Chickpea Burgers.
PREP TIME: 15 minutes · COOK TIME: 50 minutes
STORAGE: Store in an airtight container in the refrigerator for 7 days or in the
freezer for 2 months.