Pear Chutney

Name: Pear Chutney
Ingredients: 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

AuthorJulie

Yields1 Serving

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

Prepare 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.)

Combine 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.

Remove 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.)

Makes about five to six 8 oz. (250 mL) jars.

Categorypreserves