Pear and Fig Chutney with Balsamic and Mustard Seed

Name: Pear and Fig Chutney with Balsamic and Mustard Seed
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 16 servings
Cuisine: French
Ingredients: 1½ tablespoons (15 g) yellow mustard seeds; 1 tablespoon (15 ml) extra-virgin olive oil; 4 ounces (115 g) shallots, peeled and finely diced (about 2 large, ¼-inch / 6 mm pieces); 1 tablespoon (6 g) fresh ginger, peeled and finely grated; 1¾ pounds (800 g) ripe but firm pears, peeled, cored and cut into ½-inch (1.2 cm) cubes (about 4 medium pears); 6 ounces (170 g) dried Mission or Turkish figs, hard stems removed, cut into ¼-inch (6 mm) pieces; ¾ cup (180 ml) balsamic vinegar; ¼ cup (60 ml) apple cider vinegar; ½ cup (100 g) light brown sugar, packed; ½ cup (120 ml) water; ½ teaspoon (1.2 g) ground cinnamon; ¾ teaspoon (4 g) fine sea salt; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A jammy, glossy French-inspired chutney of ripe pears and dried figs simmered with balsamic vinegar, shallots and toasted mustard seeds. Sweet, tangy and gently spiced, it is lovely with cheese boards, roast pork, pâté or a ham sandwich.

Prep: 25 min
Cook: 50 min
Wait: 1 hr
Total: 2 hr 15 min
Makes: About 3 cups (720 ml), enough to fill three 8-oz (240 ml) jars

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Ingredients

16 servings

1½ tablespoons (15 g) yellow mustard seeds
1 tablespoon (15 ml) extra-virgin olive oil
4 ounces (115 g) shallots, peeled and finely diced (about 2 large, ¼-inch / 6 mm pieces)
1 tablespoon (6 g) fresh ginger, peeled and finely grated
1¾ pounds (800 g) ripe but firm pears, peeled, cored and cut into ½-inch (1.2 cm) cubes (about 4 medium pears)
6 ounces (170 g) dried Mission or Turkish figs, hard stems removed, cut into ¼-inch (6 mm) pieces
¾ cup (180 ml) balsamic vinegar
¼ cup (60 ml) apple cider vinegar
½ cup (100 g) light brown sugar, packed
½ cup (120 ml) water
½ teaspoon (1.2 g) ground cinnamon
¾ teaspoon (4 g) fine sea salt
black pepper, freshly ground, to taste

Equipment (7)

Heavy-bottomed 4-quart (3.8 L) saucepan or Dutch oven
Small dry skillet or the saucepan for toasting seeds
Chef's knife and cutting board
Vegetable peeler
Wooden spoon or heatproof spatula
Three 8-oz (240 ml) clean glass jars with lids
Ladle and wide-mouth funnel (optional)

Steps

Before you start

Choose pears that are ripe but still firm (Bosc, Anjou or Bartlett) so they hold their shape while simmering.
This is a refrigerator chutney, not a shelf-stable canned one. Do not store it at room temperature in sealed jars.
Wash three 8-oz (240 ml) jars and lids in hot soapy water and rinse well before filling.
Allow about 2¼ hours in total, including cooling before jarring and chilling.

1
Prep the fruit
- Peel, core and cut the pears into ½-inch (1.2 cm) cubes.
- Trim the hard stems from the figs and cut them into ¼-inch (6 mm) pieces.
- Dice the shallots finely and grate the ginger.
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Ready when: Pear cubes are roughly even so they cook at the same rate.
Tip: Toss the cut pears with a splash of the cider vinegar if you prep far ahead, to keep them from browning.
2
Toast mustard seeds
- Heat a 4-quart (3.8 L) heavy saucepan over medium heat.
- Add the mustard seeds and toast, stirring constantly, for 1 to 2 minutes.
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Ready when: Seeds smell nutty and a few begin to pop.
Tip: Take the pan off the heat as soon as popping starts; burnt seeds taste bitter.
3
Soften the shallots
- Add the olive oil and diced shallots to the pan with the seeds.
- Cook, stirring often, for 4 to 5 minutes, then stir in the ginger and cook 30 seconds more.
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Ready when: Shallots are soft and translucent with no browning; ginger smells fragrant.
4
Add liquids and fruit
- Add the pears, figs, balsamic vinegar, cider vinegar, brown sugar, water, cinnamon and salt.
- Stir well, scraping up any bits from the bottom, and bring to a boil over medium-high heat.
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Ready when: Sugar has dissolved and the mixture bubbles steadily around the edges.
5
Simmer gently
- Reduce the heat to medium-low so the chutney bubbles gently.
- Simmer uncovered for 40 to 45 minutes, stirring every 5 minutes at first and every 2 to 3 minutes near the end, to prevent scorching.
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Ready when: Pears are tender and translucent, figs are plump, and the liquid is syrupy. Drawing a spoon across the pan bottom leaves a trail that fills in slowly.
Tip: If it thickens too early and sticks, add 2 tablespoons water and lower the heat.
6
Season and finish
- Taste and adjust with a few grinds of black pepper and, if needed, a pinch more salt.
- If it is too sharp, stir in 1 to 2 teaspoons more brown sugar and simmer 1 minute.
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Ready when: Flavor is balanced between sweet, tangy and warmly spiced.
Tip: The chutney thickens further as it cools, so stop while it is still slightly looser than you want.
7
Cool and jar
- Remove from the heat and let the chutney cool in the pan for 30 minutes.
- Spoon into clean jars, leaving ½ inch (1.2 cm) of headspace, and seal.
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Ready when: Chutney is warm, not hot, and holds a spoon-trail.
8
Chill to mellow
- Refrigerate the jars for at least 1 hour, ideally overnight, before serving so the flavors meld and the texture sets.
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Ready when: Chutney is cold and spreadable, thick but not stiff.
Tip: Serve at room temperature for the best flavor.

Good to know

Tips

Use firm pears; very soft ones break down into a sauce rather than a chutney.
Stir more often toward the end because the sugars can catch on the pan bottom.
Pair with sharp cheddar, brie, goat cheese, duck liver pâté or roast pork.
A tablespoon of brandy or a strip of orange zest added in step 4 gives extra depth.

Make ahead

Make up to 1 week ahead; flavor improves after 1 to 2 days in the refrigerator.

Storage & reheating

Refrigerate in sealed jars for up to 3 weeks. Freeze in freezer-safe containers, leaving ½ inch (1.2 cm) headspace, for up to 3 months; thaw overnight in the fridge. Serve cold or at room temperature, or warm gently in a small saucepan over low heat. Not suitable for room-temperature storage.

Substitutions

dried Mission or Turkish figs → Dried apricots, dates or raisins in the same weight. Dates make it sweeter; reduce the sugar by 1 tablespoon.
shallots → Yellow onion, finely diced. Use about the same weight; cook 1 to 2 minutes longer.
apple cider vinegar → Red wine vinegar. Gives a slightly sharper tang.
light brown sugar → Maple syrup, ⅓ cup (80 ml). Adds a mellow flavor; simmer a few minutes longer to thicken.