Prep 1 hr
Cook 1 hr 30 mins
Great way to use up pears, including recent windfalls as they've got to be peeled and chopped anyway. Nice with pork or as a condiment with curry. Very gingery. It gets better as it ages.
- 2365.9 ml peeled chopped pears
- 946.36 ml granulated sugar
- 236.59 ml seedless raisin
- 236.59 ml finely chopped crystallized ginger
- 709.77 ml cider vinegar
- 4.92 ml salt
- 4.92 ml cinnamon
- 2.46 ml ground allspice
- 2.46 ml ground cloves
- In large preserving kettle or dutch oven, combine all ingredients and bring to a boil, stirring frequently.
- Reduce heat and simmer, uncovered, for about 1 1/2 hours, continuing to stir occasionally.
- Remove from heat and pour into hot, sterilized jars, leaving 1/8 inch headspace. Add lids and rings and process jars in a boiling water bath in a canner for 15 minutes. Take the canner off the heat and let water stop boiling before removing jars. Carefully remove jars and let sit. As they cool, the jars will seal themselves with a"pop". Label, and store in cool, dry, dark place.
- To prepare the jars, I first wash them in the dishwasher, or in the sink with very hot, soapy water, then rinse them well and put them in a warm oven, taking the jars out one or two at a time when filling them.
- I soak the lids in very hot water and put them immediately from the hot water onto the filled jars, making sure the rims of the jars are clean, then add the rings (which I've also soaked in hot water) and screw them on the jars just finger tight.
I'm making this recipe for the first time as we speak...it smells good, and it tastes really good even before I jar it up. I have to say one simple, but really important point for me. This recipe does not call for onions.My husband is allergic to onions, and after 30 years, I have made most things well without them. I have made chutneys for years, and have always just left the onions out, but usually you have to rearrange the vinegar sugar a bit etc....this is so nice to have a recipe for chutney, without those things.....Thanks!
Very good chutney. Was going to use my slow cooker but decided to use dutch oven. Even though I stirred and simmered it still burnt the bottom of my Lagostina pot - my hubby had to use his grinder tools to get it clean. which left a few scratches. Next time I'll use the slow cooker. Should work out the same as simmering but leave on longer?
I've made this recipe many times over the last few years. Love it. It's really good with cheese and all things porky. Really simple recipe with great results. I add finely chopped red chilli ( fresh or dried flakes) for a hot version. Thanks for sharing the recipe.