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Easy and very tasty - great with all meats including sausages.
It was sweet and sticky. Next time I make it I will use less sugar. It will be great as gifts.

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Hel47 July 22, 2012

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

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frank_poncherello January 16, 2012

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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steidles August 15, 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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Foggy Kitchen August 13, 2007

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

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breezee1984 April 14, 2007

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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Chef Robin Conant September 26, 2005

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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MasonsMomma October 25, 2004
Ginger Pear Chutney