To prepare a spinach and onion pakoras pear and mint chutney recipe, first you need to prepare the spinach. You will need: 1 tbsp. chopped spinach, 1/2 cup chopped onion, 2 tablespoons ghee or butter, 1 tablespoon slivered almonds (optional), 1 teaspoon each ground cumin and coriander seeds, 1/4 teaspoon fenugreek seed, and 1/2 teaspoon ground nutmeg. Heat the oil and add the chopped onions. Cook until the onions are translucent, about 5 minutes. Add the ginger-garlic paste and cook, stirring, for 1 minute. Remove the pan from the heat and stir in the peeled pears and chopped mint leaves. Allow the mixture to cool.