Recipe by ninja
This chutney has a great balance of sweet, savory, sour and fragrant flavors, and is really good with holiday meals. Lasts for weeks in the refrigerator. For best taste, prepare it a few days ahead. From the book, Jacques Pepin Celebrates, 2001. Make sure to have a large jar ready for storing the chutney after cooking.
Top Review by Cook In Southwest
I followed the recipe exactly with the exception of the "finely ground" spices. My spice grinder did not get them ground to a "fine" level, so they were pretty significant in the texture. However, the flavor was excellent. I think when I tasted it, the chutney needed to sit for a while for the flavors to blend fully, but it was still good. I put it all in the freezer for future use as a condiment to meat. (I need to get another coffee grinder to devote to spices exclusively.)
- 1⁄2 teaspoon allspice berry
- 6 whole cloves
- 1 teaspoon mustard seeds
- 1⁄2 teaspoon coriander seed
- 1⁄2 teaspoon black peppercorns
- 3⁄4 cup distilled white vinegar
- 3⁄4 cup golden raisin
- 1⁄2 cup sliced almonds
- 1⁄2 cup molasses (use light molasses)
- 1⁄4 teaspoon salt
- 1⁄2 lemon, cut in thin slices
- 1 lb ripe pear, peeled, cored, in 1-inch pieces (about 3, depending on size)
Directions See How It's Made
- Grind the allspice, cloves, mustard, coriander and the peppercorns to a powder in a spice-grinder.
- Transfer to a saucepan, and mix in the remaining ingredients. Bring to a boil, stirring occasionally, cover, reduce the heat to low, and boil gently for 30 minutes.
- Uncover and cook about 20 minutes, until most of the juice has evaporated and the chutney is just moist. Transfer to a jar and cool. Cover and refrigerate. Keeps for weeks refrigerated.