Ginger Pear Chutney
This sweet and tangy condiment is a perfect accompaniment to pork roast, spicy Indian dishes and charcuterie and cheese! It's a truly amazing mix of flavors.
Servings: 6 1/2 pints
Ingredients
- 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
Instructions
- 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”.