Genoa Restaurant

2832 SE Belmont Street


David Anderson, chef

Pear Ginger Chutney | 4 cups

Total time: 90 minutes


4-5 Oregon Pears, such as Comice or Anjou, peeled, cored and diced (about 6 cups)

2 tablespoons canola or olive oil

8 whole cloves

4 cardamom pods

2 cinnamon sticks

2 dried arbol chiles

2 tablespoons fennel seeds

1 tablespoon nigella seeds

1 medium onion, finely chopped

2 tablespoons julienne sliced ginger

2 tablespoons garlic, thinly sliced

¾ cup packed brown sugar

¾ cup granulated sugar

½ cup cider vinegar

1 tablespoon finely chopped ginger

1 tablespoon Kosher salt

½ teaspoon cayenne

½ teaspoon turmeric


In a medium saucepan, heat oil over medium-high heat. Add whole cloves, cardamom pods, cinnamon sticks, chiles, fennel and nigella seeds. Cook 1 minute, or until fragrant. Add onions; sauté until browned. Add julienne ginger and garlic; sauté 3 minutes, stirring frequently. Add remaining ingredients, except pears, and simmer until slightly syrupy, 10-15 minutes. Take care not to burn.

Add pears and simmer until tender but still hold their shape, 15-30 minutes depending on ripeness of pears. When pears are cooked, use a slotted spoon to transfer chutney to a tray to cool. If desired, remove large pieces of whole spices. Return any remaining liquid to stove and simmer until thick and syrupy. Combine hot syrup and pears in a bowl. Cool completely to allow flavors to mingle before serving.

David Anderson
Chef, Genoa Restaurant | + posts