This chutney is a bold blend of juicy pears, bright yuzu, and warming spices, simmered to perfection. A tangy-sweet topping that pairs beautifully with rich, savory tacos.←Back to Taco Topping Recipes
2 large pears (ripe but firm, peeled and diced)
3 tablespoons yuzu juice
2 tablespoons brown sugar
1 teaspoon fresh ginger (grated)
1 stick cinnamon stick
2 whole cloves
0.25 cup water
0.25 teaspoon salt (to taste)
Combine the diced pears, yuzu juice, brown sugar, grated ginger, cinnamon stick, cloves, and water in a medium saucepan.
Bring the mixture to a gentle boil over medium heat, then reduce to a simmer.
Cook, stirring occasionally, for 15-20 minutes until the pears are soft and the chutney has thickened.
Remove the cinnamon stick and cloves. Add salt to taste and stir well.
Let the chutney cool to room temperature before serving. It will thicken further as it cools.
Chef's Notes
Yuzu is a Japanese citrus that tastes like a lemon, a mandarin, and a grapefruit had a very sophisticated threesome. It's floral, tart, and aromatic in ways that regular citrus can only dream about. Fresh yuzu is nearly impossible to find in the West (they guard those trees like state secrets), but bottled yuzu juice works beautifully. Look for it at Japanese grocery stores, H Mart, or online. Yakami Orchard is a reliable brand. In a true emergency, you can approximate the flavor with 2 parts lemon juice, 1 part grapefruit juice, and a whisper of orange zest, though purists may send you disapproving letters. For the pears, Bartlett or Anjou work best. You want them ripe enough to smell sweet at the stem but still firm enough to hold their shape during cooking. The ancient taco scrolls speak of a chutney so perfectly reduced that it parts like the Red Sea when stirred, then slowly pools back together. That's your target. If it gets too thick after cooling, a splash of water brings it back. This keeps for two weeks refrigerated, developing deeper flavor as it meditates in the cold darkness of your fridge.
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