This is one of our favorite condiments, I have made it for MANY years! If you have a pear tree in your yard, you should really try it because it’s a great way to use up leftover pears in the fall when they all drop off of the tree (they’re cooked so long you won’t notice any blemishes).
If you’ve never had chutney, it’s a condiment similar to a relish that is sweet and tangy and typically containing fruit (mango is popular). It pairs well with spicy dishes and meat, and is great to serve with charcuterie and cheese.
- Pears (of course)
- Raisins, sugar, and apple cider vinegar: these are very traditional for a chutney
- Candied ginger: this so so convenient because I often don’t have fresh ginger in the house but it definitely contribute a huge amount of flavor to the final product.
- cinnamon, allspice and cloves are also relatively common in chutney
Add ginger to food processor and process until pieces are small. Add peeled and seeded pears and chop until the pieces are about 1/2 inch (they will dissolve a bit when cooking).
Add all ingredients to a pan and boil away! This cooks for about an hour and a half, and you should stir occasionally. At this point I do water bath can them (add chutney to jars, and boil jars in a pot full of water for 10 minutes. Remove from water and make sure the jars “pop” when they cool). You probably wouldn’t have to but you will definitely need to refrigerate and eat within several weeks due to mold.
I really like to use this canning funnel for canning, it makes life so much easier!
This is delicious with charcuterie!
If you like this recipe you will also like:
- Instant Pot Balsamic Fig Jam
- Baked Brie With Jalapeno Cranberry Chutney
- Instant Pot Jalapeno Cranberry Chutney
- Homemade Lemon Curd (this is so easy!)
- Homemade Spicy Brown Mustard
Ginger Pear Chutney
- 5 cups peeled chopped pears
- 2 cups granulated sugar
- 1/2 cup seedless raisin
- 1/2 cup finely chopped crystallized ginger
- 1 1/2 cups cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- Chop ginger in food processor until the pieces are very small. Add peeled and seeded pears and pulse until pears are about ½ inch pieces. Add all ingredients to pan and cook on medium heat for 1 ½ hours or until reduced by 1/3. You can cool the chutney to see if it is as thick as you would like it, and continue cooking if it’s not thick enough. Add chutney to canning jars. Bring large pot of water to boil, and add jars and boil for 10 minutes. Remove jars and make sure the lid “pops”.
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