Pear, Cranberry and Horseradish Chutney
Author: John Ash
  • 1 Cup finely-chopped onion
  • 2 teaspoons minced garlic
  • 2 Tablespoons olive oil
  • 1 Tablespoon whole mustard seed
  • 2 large firm ripe pears; peeled, cored, and roughly chopped
  • 12 ounces cranberries, fresh or frozen
  • 1/2 Cup firmly-packed brown sugar
  • 3 Tablespoons freshly-grated horseradish; to 6 Tablespoons
  • 3 Tablespoons rice wine vinegar; or to taste
  • salt, to taste
  • freshly-ground black pepper, to taste
  1. In a small saute pan, saute the onion and garlic in olive oil until soft but not brown.
  2. Add mustard seed and saute for 1 minute more. Set aside to cool.
  3. Add pears, cranberries and sugar to a food processor and pulse a few times to coarsely chop mixture.
  4. Transfer to a bowl and stir in onion mixture, horseradish, vinegar, salt and pepper.
  5. Store covered in refrigerator up to 2 weeks.
  6. This recipe yields about 3 cups.
  7. Recipe Source: JOHN ASH
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