Been thinking of eating and finishing off the last of the pears I bought a few days back, but don’t know why something came up every time I saw them lying there in my fruit basket and that remained just as a thought. Now they are pretty ripe and their fragrance filled the room. That’s when I got reminded about them again. Had some time today. I did not want to waste them away. Since they are ripe and a little soft I couldn’t eat them just like that.
Well here is a recipe that will help you not waste ripe pears.
It’s nice and tangy because of the tamarind, sweet from the fruit and a little sugar you add and hot from the red-hot dry chilli you use. The cumin seeds add a little crunchiness in between and the asafoetida adds a nice flavour. Not to forget the cinnamon and the cloves which add a nice spicy flavour too. Well you almost got all the ingredients right here from my description, 😛
Ingredients: (Serves 4) Preparation Time: 35 – 40 mins
Ripe Pears – 2-3, skin peeled, de-cored and chopped into small pieces
Cloves – 4-5 powdered
Cinnamon powder – one-fourth of a teaspoon
Dry red chilli – 1, the hot variety
Cumin/Jeera – half a tsp
Asafoetida – a pinch
Tamarind – a date size piece
Salt to taste
Sugar – as per your taste. I used half a tbsp
Oil – 2 tbsp
Add one and a half cups of water to a pot. Start boiling it. When the water becomes a little warm, add the cloves and cinnamon powder along with the pears. Add sugar and the tamarind piece. Keep stirring in between. Crush the red chilli in a pestle and add it to the boiling mixture. Add salt to taste. Set the heat to medium. Add the asafoetida to the boiling mixture. Let the pear pieces turn into pulp, gently keep stirring and mashing the pear to quicken the process.
Let the water evaporate and the mixture begins to thicken. This should take about 15 – 20 minutes after the mixture began to boil. Once you have attained the thickness you desire,turn off the heat. Heat the oil in a small tempering pan and add the cumin to the oil when it is hot. Fry the cumin seeds and add them as tempering to the Relish. Mix well. Let the mixture cool to room temperature.
You can bottle up the relish into a storage bottle and preserve in the fridge for about a week.
Can be eaten as a dip with almost anything – fries, dosa, chips.
Add it to sandwiches or wraps, anything you fancy to eat it with. 🙂