4 tablespoons finely chopped fresh or ½ teaspoon dried ground ginger
4 garlic cloves, finely chopped
1 Thai red chile pepper, stemmed and seeded
8 cardamom seeds, husks removed
4 star anise
1 teaspoon salt
½ teaspoon freshly ground black pepper
Instructions
Place all of the ingredients in a large, wide, non-reactive (no aluminum, please) pan and bring to a boil over medium-high heat.
Reduce the heat to medium-low and simmer, stirring frequently to prevent burning, for 1 hour. The fruit will have become translucent and all of the liquid should be completely absorbed and reduced to a thick, syrupy consistency.
Mash last 15 minutes, if desired, for a less chunky chutney.
Place chutney in clean jars and cool to room temperature.
Keep refrigerated for up to 1 month. If canning for long storage, follow the directions for water bath canning and process for 15 minutes. Freeze for up to 6 months.
Recipe by The Gardener Cook at https://www.thegardenercook.com/pear-butternut-squash-chutney/