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    You are in: Home / Recipes / Ginger Pear Chutney Recipe
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    Ginger Pear Chutney

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on January 16, 2012

      I used dried ginger instead (no crystallized) and it worked great.

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    • on August 15, 2007

      We had a bounty crop of pears & this was the recipe I chose to make with them. It was excellent! My family loved it as did all my neighbors and they are asking when I'll be making more. I used golden raisins, but did not reduce the amount.

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    • on August 13, 2007

      So simple, easy, basic! Easy to just whip it up. I changed nothing, but qualify that I used white raisins, and because they seem sweeter than dark raisins, reduced their amount. Thanks, Kathleen!

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    • on April 14, 2007

      I have definitly had better chutney...this one wasn't the best

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    • on September 26, 2005

      This is not that gingery unless the other person doesn't like ginger. Ginger gave the bite. It is very much like a mince meat and if you let it cool could be used as tart filling. I got 9 1/2 pt jars and a taste left over after reducing it for 1.5 hours with an off and on rapid boil. I have 7 pear trees. This is going to be a yearly standard.

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    • on October 25, 2004

      This is just fantastic! I made a batch and canned it for Christmas gifts, and I can't wait until people taste it. It's really nice and gingery. Thank you for sharing this recipe.

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    Nutritional Facts for Ginger Pear Chutney

    Serving Size: 1 (3283 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 385.5
     
    Calories from Fat 2
    60%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 200.4 mg
    8%
    Total Carbohydrate 97.8 g
    32%
    Dietary Fiber 4.7 g
    19%
    Sugars 87.0 g
    348%
    Protein 0.9 g
    1%

    The following items or measurements are not included:

    crystallized ginger

    Detailed Nutrition Values About Nutrition Info
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