Pear, Olive, And Walnut Chutney

• 2 teaspoons olive oil
• 1/4 cup finely chopped shallots (about 3 small shallots)
• 1/2 teaspoon minced garlic (about 1 garlic clove)
• 3 cups chopped peeled firm pears (from 1 1/2 lb. pears)
• 3 tablespoons dark brown sugar
• 3 tablespoons apple cider vinegar
• 1 teaspoon yellow or brown mustard seeds
• 1/2 teaspoon kosher salt
• 5 whole cloves
• 5 whole allspice
• 1/2 cup chopped pitted Castelvetrano olives
• 1/2 cup chopped toasted walnuts
• 1/4 cup golden raisins

1. Heat oil in a medium saucepan over medium. Add shallots, and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add pears, brown sugar, vinegar, mustard seeds, salt, cloves, and allspice. Bring to a boil. Cover and reduce heat to medium-low; simmer 10 minutes.
2. Uncover and increase heat to medium. Cook, stirring occasionally, until fruit breaks down and mixture is very thick, 20 to 25 minutes.
3. Remove chutney from heat. Remove and discard cloves and allspice. Stir in olives, walnuts, and raisins. Serve warm or at room temperature.

olive oil, shallots, garlic, dark brown sugar, apple cider vinegar, kosher salt, cloves, allspice, castelvetrano olives, walnuts, golden raisins

Taken from www.myrecipes.com/recipe/pear-olive-walnut-chutney (may not work)