Pear Chutney

• 1-tablespoon canola oil
• 1-teaspoon fennel seeds
• 3 dry red chiles
• 1/2 teaspoon cayenne pepper
• 2 pounds pears, peeled, cored and cut into 1/2 inch cubes
• 2 tablespoons dry fenugreek leaves
• 1-cup sugar
• 1/4 cup rice vinegar

1. 1.tombine oil, fennel seeds, red chiles and cayenne pepper in a medium-sized saucepan over medium-high heat. Stir for 1 or 2 minutes until you smell the aroma of the ingredients.
2. 2.tdd the remaining ingredients, pears, fenugreek leaves, sugar and vinegar; lower the heat to medium-low and cook, partially covered, for 15-20 minutes, until the ingredients are softened. Cool and chill the chutney and ladle into a dry sterilized quart size jar.
3. Note: Pear chutney goes particularly well with fish and lamb dishes, as well as with crackers and cheese.

canola oil, fennel seeds, red chiles, cayenne pepper, fenugreek leaves, sugar, ubc

Taken from www.epicurious.com/recipes/member/views/pear-chutney-1207873 (may not work)