Influenced by my love of Indian food, I make this chutney in large quantities and use it for everything for the Thanksgiving turkey to baked brie to Indian curries and rice dishes. It was originally inspired by an Epicurious.com recipe with pears, cranberries ginger and mustard seeds that cooked quickly, but I added a lot of other flavors to make it complex and strong enough to stand up to any Indian dishes it might complement, and I cooked it longer to more completely meld, caramelize and deepen the flavors in it.

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