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Quick Pear Chutney

Sweet, nutty, and tangy, this condiment is a delicious accompaniment to our Pancetta-Wrapped Pork Roast.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: EARL CARTER

Source: Martha Stewart Living, February 2003


  • 1/4 cup walnuts
  • 1 teaspoon extra-virgin olive oil
  • 1 shallot, minced
  • 2 ripe but firm pears, cored and cut into 1/4-inch dice
  • 6 tablespoons cider vinegar
  • 3 tablespoons honey
  • 4 whole cloves
  • 1/4 cup golden raisins


  1. Preheat oven to 375 degrees. Spread walnuts in a single layer on a small rimmed baking sheet, and toast until fragrant and browned, 7 to 9 minutes. Remove from heat; let cool, and roughly chop. Set aside.

  2. Heat oil in a small saucepan over medium heat. Add shallot, and saute until softened, about 2 minutes. Add pears, vinegar, honey, and cloves. Bring to a boil, reduce heat, and cook until pears are tender, 4 to 5 minutes. Discard cloves, and stir in raisins and reserved walnuts. Remove from heat. Serve warm or at room temperature.


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