, my currant-pear sauce fell apart, starting over--any tips on a chutney w/bright color but subtle, not too fruity flavors?
AntoniaJames is a trusted source on Bread/Baking.
Pears and currants both break down quickly. Cook all of the other ingredients (onions, garlic, spices, hot peppers, vinegar, sugar, seasonings, etc.) together and simmer them alone, or perhaps with just a bit of the fruit, until those ingredients are thick. Then, add the fruit at the very end and cook it only very briefly. Also, choose a hard pear like Seckel, Bosc or Anjou, if you're not using one of those now, and use only-just-barely-ripe pears. You may get a bit more fruit flavor that way, but the texture will be good. You can also add less fruit, if you want it less fruit-y. Good luck!! ;o)
Please enter a valid email address.
Well played. You deserve a cookie.
What the conversation around the latest superfood trend gets wrong.
How Indian Is Your "Turmeric Latte"?
The President's Kitchen Cabinet
Get Your Home Beautiful
Make a Dozen Soy Sauce Eggs, Eat Them Morning, Noon & Night
Shop Last Week's Best Sellers
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)