Pear Chutney

Name: Pear Chutney
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 3 cups
Ingredients: 4 pears, peeled, cored and chopped; 1 tart apple, peeled, cored and chopped; 1 small onion, diced; 3/4 cup white sugar; 1/2 cup packed light brown sugar; 1/2 cup cider vinegar; 1 lemon, juice of; 2 garlic cloves, minced; 1 red bell pepper, cored, seeded and diced; 1 cayenne pepper or 1 jalapeno pepper, cored, seeded and diced; 1 tablespoon freshly grated ginger; 2 teaspoons yellow mustard seeds; 2 teaspoons sea salt; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 2 bay leaves; 2/3 cup raisins; 1/2 cup chopped pecans

Submitted by MarieRynr

"This delicious chutney is the perfect addition to grilled chicken or pork. It's also great on sandwiches or with cheese. (use under-ripe pears)."

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Ready In:: 1hr 5mins
Ingredients:: 18
Yields:: 3 cups

ingredients

4 pears, peeled, cored and chopped
1 tart apple, peeled, cored and chopped
1 small onion, diced
³⁄₄ cup white sugar
¹⁄₂ cup packed light brown sugar
¹⁄₂ cup cider vinegar
1 lemon, juice of
2 garlic cloves, minced
1 red bell pepper, cored, seeded and diced
1 cayenne pepper or 1 jalapeno pepper, cored, seeded and diced
1 tablespoon freshly grated ginger
2 teaspoons yellow mustard seeds
2 teaspoons sea salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 bay leaves
²⁄₃ cup raisins
¹⁄₂ cup chopped pecans

directions

Combine all the ingredients except for the raisins and nuts in a medium saucepan and bring to a boil. Reduce the heat to low and simmer for 30 to 45 minutes, until fruit is very tender and the liquid has thickened, stirring frequently.
Remove the pan from the heat, stirring in the raisins and nuts.
Allow to cool to room temperature. Remove and discard the bay leaves. Serve immediately or store in an airtight container for up to two weeks.

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Reviews

I tried this recipe today as I have a lot of pears on hand,I was not quite sure the size of pears & apple,I used 8 small clap pears & 3 small golden delicious apples.I also left out the hot peppers as we do not like to much heat.I used candied ginger as that is what I had.I also had no pecans so I left them out. All in all a very good chutney.I will be making a bigger batch next time,to freeze & give as gifts.Apart from the size of the ingredients being a bit vague I was very happy with the end result.Also I was not sure wether or not to cover the pan whilst it was simmering,I did do it but I think I should have left it uncovered as I ended up uncovering it after 30 minutes to reduce the liquid,almost another 30 minutes.I am sure it would be equally good with any other fruit & vegetable combo you may have on hand,varying the seasonings accordingly.5 stars for taste & texture,the 4 is for me not quite understanding a few of the instuctions.Try it you will not be dissapointed

Margaret5
This was a wonderful chutney recipe, I have just made two batches, it goes great with any meat. I will keep this recipe to use again and again.

ChrisI