Delicious with palak paneer, lemon rice and cucumber salad.
Chutney of pears with dates and pecans
We also like to use this recipe from Rada's cooking studio. If you are interested in Ayurvedic cuisine, we recommend that you take a workshop at Rada. This recipe can be found in De Vedic Koksklapper, Rada's Cooking Studio – Vegetarian/Vegan cooking classes, Ayurvedic cooking
Ingredients
- 1 tablespoon finely sliced gingerroot
- 1/2 tablespoon orange zest
- 1/4 teaspoon cardamom seeds
- 1 cinnamon stick
- 2 tablespoons ghee
- 120 ml oranje juice
- 1/4 teaspoon cayenna pepper
- 40 gram rice syrup or cane sugar
- 6 medium hard pears such as Doyenne de Comice, peeled and diced
- 95 gr pitted dates cut into 1 cm pieces
- 40 g pecans, toasted and diced
Instructions
- Collect the ginger, orange peel, cardamom seeds and cinnamon stick in a small bowl. Melt the ghee in a pan but keep the heat low. Before the ghee is hot, add the collected ingredients. Fry them for a while to release the aromas.
- Add the orange juice, cayenne pepper and rice syrup or palm sugar and stir. Then add the pears and bring everything to a boil. Turn the heat to low and let the pears simmer gently, about half an hour, until the syrup is thick. Stir towards the end to avoid burning.
- Remove the pan from the heat, add the dates and pecans and let the chutney cool to room temperature.
- Stored in clean jars in the refrigerator, this chutney will keep for several weeks. With us it never takes that long before we have eaten everything.
Tried this recipe?Let us know how it was!