Prep 10 mins
Cook 1 hr
Online at homecooking.about.com are a number of recipes that I've not found elsewhere, & this is one of them. I use this primarily as an appetizer spread or dip.
- 3 lbs bartlett pears, unpeeled, cored, diced (about 7 cups)
- 1 lb brown sugar
- 2 cups cider vinegar
- 1 onion, medium, chopped
- 1 cup golden raisin
- 1⁄4 cup preserved gingerroot, diced
- 1 garlic clove, minced
- 1⁄2 teaspoon cayenne pepper
- 2 teaspoons salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 2 teaspoons mustard seeds
- Combine brown sugar & vinegar in large saucepan & bring to boil.
- Add diced pears & all other ingredients.
- Cook slowly, stirring from time to time, until mixture is thick, about 1 hour.
- Either pour chutney into hot, sterilized jars & seal, OR keep covered in refrigerator 3-4 weeks.
- Can be used as a side with lamb or ham or as an appetizer with cream cheese & crackers.
Great recipe - perfect combination of flavours. I made it with some preserved pears that were a couple of years old and needed using up. Now we have pears from our own tree so will make again using raw pears with skin and see how that goes.
This was really good! I cut the recipe down to about 4 servings and used enough cayenne to give it a bit of a kick. This combination of flavors with the pears was very tasty. I served the chutney with stuffed pork chops and it was just great - thanks for posting the recipe!
For a chutney, this recipe was very sweet for my taste. If I were to do it again, I'd boost the "heat"(peppers) and vinegar (tang) and lessen the sugar to acquire a more "picante" finish. Ginger root was definitely a nice touch.