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Ingredients
- So say you have about 6 lbs of Bartlett Pears, more or less. Here's what you do:
- 1.) In a deep skillet melt 2 Tbs of unsalted butter
- 2.) 2 Tbs of vegetable oil
- When it's hot and foamy toss in
- 3.) 1 Tbs of fennel seed
- 4.) 1 1/2 tsp. of cumin seed
- 5.) Anywhere from 4 to 6 dried hot red peppers
- 6.) a 2 inch piece of ginger peeled and finely minced
- Stir these around still they sizzle and the dried peppers darken.
- Next add:
- 7.) 2 large pieces of cinnamon stick each broken in half
- 8.) 1/4 tsp of paprika
- After a minute or so of stirring these about add in
- 10.) 1/2 cup of jaggery (palm sugar) or light brown sugar
- 11.) 2 tsp of kosher (pickling) salt
- 12.) A pinch of ground green coriander powder
- 13.) 1/2 cup of dried currants
- 14.) 2 Tbs of white wine vinegar
View Full Recipe at The Colors Of Indian Cooking
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