May 9, 2025
Created by Chef Judy Joo, this indulgent grilled cheese blends sharp blue cheese and cream cheese with crispy bacon, peppery arugula, and slices of fresh Subarashii […]
Asian Pear & Chipotle Chutney
Created by Chef Laurie, this richly spiced chutney blends Subarashii Kudamono Dried Asian Pears with chipotle, ginger, and warming spices like fenugreek, mustard seed, and coriander. Simmered low and slow in vinegar and water, then puréed to a smooth or textured finish, it’s a deeply flavorful condiment with smoky heat and subtle sweetness.
Ingredients
12 oz. Dried Asian Pears
2 Tbsp. olive oil
1 Tbsp. fenugreek seeds
1 Tbsp. mustard seeds
5 Bay leaves
2 Tbsp. cumin
1 Tbsp. coriander
2 Tbsp. chopped garlic
2 tsp. black pepper
1 ½ cup apple cider vinegar
7 cups water
3 Tbsp. ground ginger
⅛ cup chipotle pepper (canned)
Salt to taste
Preparation
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In a pot, heat oil over low heat. Add fenugreek seeds, mustard seeds and bay leaves. Cook until slightly toasted.
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Pull pan from the heat and add the cumin, coriander and chopped garlic. Stir in and return to heat. Add the vinegar and water.
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Place the pears and all other ingredients to the pot (except salt). Be sure the pears are covered by liquid and simmer for 2 hours.
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Place the mixture in a food processor or blender and puree to desired texture. Add salt to taste. (And more black pepper if desired.)
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