Recipe information
Yield
Makes 2 1/2 cups
Ingredients
Preparation
Combine 3 Bosc pears, cored and each cut into 12 wedges, 1 thinly sliced small red onion, 2 tablespoons julienned peeled fresh ginger (from a 1-inch piece), 2 thinly sliced garlic cloves, 1 jalapeño, halved lengthwise (remove seeds for less heat) and cut into julienne, 1 dried bay leaf, 1 teaspoon coarse salt, 1 cup rice-wine vinegar, and 1/2 cup packed dark-brown sugar in a saucepan and bring to a boil over medium-high heat. Reduce heat and simmer, partially covered, until chutney has a loose jamlike consistency, 30 to 35 minutes.
Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.
Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.
