I serve dishes that include Indian spices several times a week, so I also make a lot of chutney. Some I put up in Mason jars for the dead of winter, while others (made primarily with cilantro and mint) are lacto-fermented. When autumn comes, however, and the first pears appear in the market, I love making fresh pear chutney. Last night we had this with pauljoseph’s fried fish, wrapped in freshly made roti with slices of roast eggplant. Tomorrow, we’ll have it with Merrill’s Saag Paneer. Use whatever just-ripe pears you have on hand. It’s also delicious with Asian pears. Enjoy!! ;o) - AntoniaJames

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