My family is a fruit lover. We love all sorts of melons, berries, apples, oranges and pears. But, there are some days when the fruit needs to be transformed into something to avoid wastage. Sharing a very inspiring true story of 8 little over-ripe Bartlett Pears! They went from fresh and organic to sad and ripe to wow and delicious! Want to know how??
So, here’s a story of a sad set of 8 Bartlett Pears. Happy little 8 arrived home with hopes and dreams. Hope of seeing the family relish them and dream that the taste appeals to their taste buds. They sat on a fruit bowl for a day, then the mommy in the house realized that it’s getting warm and the pears will turn rancid. So, she put the happy 8 into the refrigerator. Happy little 8 went from warm to cold, from raw-ish to ripe. The bell peppers and gourds stared at them with disgust. But, the mommy and her gang did not mind. One fine day, the pears were happy to over-hear that mommy’s friend Aishwarya was to visit. The sad little ripe set was a cheerful with the thought that finally there might be a pudding or a tart out of them for the guests. But no luck yet! As the guests bid good bye to the forgetful “R-g” family, Aishwarya handed a wonderful cookbook by Hari Nayak to the mommy in the house. That’s where mommy found a fortune for the 8 little over-ripe pears finally!
Does this story ring a bell? I m the mommy of the house and of course it’s the tale of 8 pears sitting inside my refrigerator for until they were over-ripe! But, it’s the most human thing to do. So as much as I regret not having taken care of your little 8, my chutney sure made good condiment use of you!
Thanks to my lovely friend Aishwarya for the book and for saving my pears!
I tweaked the recipe to cut down on sugar (it was a lot) and vinegar. My son is not fond of vinegar so much, so I added only 2 teaspoons of it. The pears were fairly sweet and needed the right amount of heat. The red chili powder does the magic. The vinegar added a certain amount of acidity that such chutneys or relishes need.I replaced the rest of the vinegar (As per recipe requirements) with water.
- 8 bartlett pears-chopped into small squares with skin on (use ripe pears J)
- 3-4 tbsps. of sugar.
- 2 tsps. White wine vinegar.
- 3-4 dried red chilis (Kashmiri chilis are available in all Indian /Asian grocery stores).
- 1-2 tsps. oil.
- 1-2 tsps. Cumin seeds
- 1-2 tsps. Turmeric powder.
- 1 tsp. garam masala (all spices powder).
- 1 star anise.
- Salt as per taste.
- 3-4 tbsp. red chili powder
- water (upto 4 cups)
For the tempering: Heat the oil in a saucepan and add the asafetida, chilis , cumin seeds and turmeric powder. Allow the cumin to crackle in the hot oil.
The Chutney: Add the pears and mix well with the tempering. Add the water, cover the saucepan and allow it to cook. Stir occasionally. Once the pear blocks change colour and begin to turn golden, add the vinegar, sugar, salt and chili powder. Cover and cook until soft. Stir and add water from time to time to avoid burning of the natural and added sugars in the chutney. This chutney takes about 20 minutes of our time!
Allow it to cool and store in a glass mason jar for upto a week! Honestly, this chutney is a healthy addition to my recipes. It works well as an accompaniment for rice, roti, chips and sandwiches. It’s a condiment for happy times!
Sit back and enjoy this over a family Friday-a bowl of home made baked kale chips and Pear chutney!