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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.

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RoseNZ March 02, 2012

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!

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loof January 25, 2009

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.

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Foggy Kitchen August 31, 2007

Syd this was amazing. I enjoyed it so much. Lovely sharp, savoury, tangy and sweet flavours, tender fruit. What a treat this is and so easy to make. I served the pear chutney on crackers, as a topping for the slices of cream cheese. I can't wait to try this with pork. Another winner Syd....Kudos

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Baby Kato May 03, 2007

As usual Syd this is great. I can't wait to make it again when my pear tree is loaded. I think I may can it, and give it as gifts. I'm sure using sterilized jars and putting it in a water bath it would work great. Are you sure there are enough raisins?

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Chef at Heart April 18, 2007
Pear Chutney