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Melt the butter over low heat. Add mustard seeds, and when they pop add the minced shallot. Sweat the shallot over low heat for 4 minutes, trying not to brown it.
After 4 minutes add a pinch of salt, turmeric, vinegar, and sugar and turn the heat to medium. While it rises to a gentle simmer, peel, core, and cube the pears, adding them to the pot as you cut.
Add the ground spices, sugared ginger, and dried apricots and continue to simmer for about an hour uncovered. Stir frequently.
Check for sweetness and add more sugar if necessary. Cool the chutney before serving. Makes four 8 oz. jars.
Store this chutney in the fridge or freezer. It has not been tested for safe home canning.