Sweet, tangy, herby, and fresh—this fruity chutney is a tasty condiment that pairs best with pork. Try it on roasted pork tenderloin, seared pork chops, or ham. White balsamic vinegar is just as sweet and complex as standard balsamic; it just won’t turn the pears brown. If you don’t have it on hand or can’t find it, substitute 11/2 tablespoons apple cider vinegar. Any type of pear will work here; we just prefer the fragrance of D’Anjou.
1 1/2 tablespoons olive oil
1/3 cup finely chopped shallots
2 teaspoons minced peeled fresh ginger
2 cups chopped peeled Anjou pear (about 2 pears)
1 tablespoon brown sugar
1/4 teaspoon kosher salt
1/4 cup golden raisins
2 tablespoons white balsamic vinegar
1 teaspoon chopped fresh rosemary
Added sugars 2g
Calcium 1% DV
Potassium 4% DV
How to Make It
Heat olive oil in a medium skillet over medium-high. Add finely chopped shallots and minced peeled fresh ginger; sauté 3 minutes. Add chopped peeled Anjou pear (about 2 pears), brown sugar, and kosher salt; sauté 4 minutes. Stir in golden raisins and white balsamic vinegar; cook 10 minutes. Stir in chopped fresh rosemary.
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