Recipe

Pear-ginger Chutney Recipe

Add Step-by-Step Photos	Trigger / All my dishes 11 months, 2 weeks ago Brighter and less sweet than your average jarred chutney, this fresh-tasting, lightly spiced pear and ginger version is dotted with mustard seeds and dried cranberries. Yields three 8-oz. jars From Fine Cooking Magazine Prep:20m Cook:45m Servings:8	Trigger
	ginger pear

Does this look good? Yeah! / Nope

Fans

minitindel

mbeards2

meals4abby

berry

lacrenshaw

juels

tuilelaith

goblue434

jimrug1

dragonwing

gourmetana

Ingredients

1/2 cup packed light-brown sugar

1/2 cup cider vinegar

2 Tbs. seeded and minced jalapeño

2-inch cinnamon stick

1 whole clove

2 lb. firm-ripe pears, peeled, cored, and cut into 1/2-inch cubes (5 cups)

1 cup finely diced yellow onion

1/4 cup dried cranberries

1/4 cup chopped crystallized ginger

1 tsp. mustard seeds

1 tsp. grated fresh ginger

Kosher salt

Directions

Combine the sugar, vinegar, jalapeño, cinnamon stick, and clove in a large, heavy-duty saucepan.

Cook over medium-high heat until the sugar is completely dissolved, 3 to 4 minutes.

Stir in the pears, onion, cranberries, crystallized ginger, mustard seeds, fresh ginger, and 1/4 tsp. salt.

Reduce the heat to medium low, cover, and simmer, stirring occasionally, until the mixture is soft and the liquid has reduced somewhat, about 45 minutes.

Uncover and continue to simmer until the liquid has almost evaporated, about 10 minutes more.

Remove the cinnamon stick and clove.

If you're not canning the chutney, let cool and divide among 3 clean 8-oz. jars, and refrigerate for up to 1 week.

To can the chutney:

Put three empty 8-oz. glass canning jars in a large pot of water fitted with a rack insert.

The water should completely cover the jars. Cover, bring to a boil, and then turn off the heat.

Put the lids in a bowl and cover with very hot water (boiling water can ruin the seal).

Remove the jars from the water and drain them.

Divide the chutney among the three hot jars.

Fill to within 1/2 inch of the top and wipe the edges clean with a paper towel. Screw the lids on tightly.

Return the jars to the pot of water and make sure the water covers them by at least 2 inches. Boil, covered, for 10 minutes.

Use tongs to remove the jars; let them cool undisturbed on the counter.

You should hear a popping sound as the jars cool, indicating that the vacuum seals have worked.

From Fine Cooking Magazine

Recent Gawkers

Not quite what you're looking for? See more Condiments / Chutneys

Or see more just like this

Comments

lacrenshaw 11 months, 2 weeks ago said:
This sounded good to begin with, michael. Then I noticed the jalapeno being used and just that little thing pushed this dish WAY over the top for me! We're chutney fans anyway, but pear and ginger.. YeeHaaaa! You have a definite five from me and mine. Your posts make me happy, michael. Thank you!
Lorraine

berry 11 months, 2 weeks ago said:
OMG, Michaaaaeeeel.......... This is too much!!!!
Chutney is one of my favorite recipes
I want to shout: YEAH!
Pear and Ginger... what a wonderful mix!!!
You have my high rate today!
5,5,5,5,5,5............. take all my 5 forks!

minitindel 11 months, 2 weeks ago said:
Mmmmmmmmmmm michael you know i love chutneys this one is awesome flavors yummmmmm
now i will leave a comment hahahaha

five plus my friend

tink

jimrug1 11 months, 2 weeks ago said:
I can think of 100 uses for this chutney right off... I love the flavors going on and the like Lorraine said, the Jalapeno kicks it up there... Nice one Michael, thanks for sharing...

meals4abby 11 months, 2 weeks ago said:
Hi Michael!!

What Jim and Lorraine said! LOL!! Yum!

juels 11 months, 2 weeks ago said:
Very nice recipe, Michael! Great combo of ingredients, especially love the jalapenos and crystallized ginger here! Saved, and definitely a 5!

gourmetana 11 months, 2 weeks ago said:
Michael, this is brilliant!! Thank you so much for sharing! I agree with everyone mentioning the clever use of the jalapeño, it gives the chutney something extra special..
Big 5 from me! *****
Ana

dragonwings647 11 months, 2 weeks ago said:
This sounds like an absolutly wounderful chutney. Will definitly have to try it. Like they said the jalapenos are a definite kicker. Thanks

misslizzi 11 months, 2 weeks ago said:
Looks lovely and lively! I think I'll try this on a big burger with some melted brie! Mmmm....

Add a Comment