Pear Chutney

Pear Chutney


September 29, 2009

The author suggests serving this chutney alongside roast chicken, turkey or pork, stirred into curries, or spooned over baked squash or sweet potato. (Sounds just about perfect for Thanksgiving to me.) Reprinted (with permission) from Well Preserved, Small Batch Preserving for the New Cook (Whitecap).


6 cups chopped pears, peeled or not

1 cup chopped apple

1/2 cup finely chopped onion

1/2 cup finely chopped red bell pepper

3/4 cup dark raisins

1/2 cup chopped candied ginger

2 cups brown sugar

3/4 cup cider vinegar

finely grated zest and juice of 1 lemon

1 Tbsp. mustard seeds

2 tsp. dried chili flakes

1 tsp. salt

1/2 tsp. nutmeg

1/2 tsp. cloves


1Prepare the preserving jars according to package directions. (For me, this means wash them. I like giving them a run through the dishwasher, so they come out clean and hot - when you ladle in the hot preserves, they seal perfectly as they cool.)

2Combine all the ingredients in your preserving pot. Bring to a boil over medium heat, stirring occasionally. Simmer, stirring often, until the pears are tender and the mixture has thickened, about 1 hour.

3Remove from the heat. Ladle the chutney into hot, sterilized jars, leaving a 1/2 inch head space. Wipe the rims clean. Seal according to manufacturer’s directions. Process the jars in a boiling water bath for 10 minutes. (Or not.)

4Makes about five to six 8 oz.

5 (250 mL) jars.


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