A mother-daughter conversation on food and cooking (mostly)

Friday, October 31, 2014

Pear Chutney

This recipe is really just a list of suggested ingredients and could be used for other fruits as well: peaches, plums, etc.

Pear Chutney

2 pounds pears, sliced (I didn't peel them, too lazy)
1/2 cup raisins, or chopped prunes
1/2 chopped lemon
1/4 cup chopped crystallized ginger, or 2 tablespoons fresh ginger root
1 tablespoon mustard seeds
1 teaspoon cinnamon
A few cloves
1 clove minced garlic
A minced jalapeno or two, or some crushed red pepper, if desired

1 scant teaspoon salt
1 cup cider vinegar
1 cup brown sugar

I made my most recent batch in the pressure cooker:  first I cooked the pears with 1/4 cup of water under pressure for a few minutes, because they were so hard, but if the pears were ripe I would skip that step. Usually I just cook everything except the salt, vinegar, and sugar until tender, then add those things and boil down gently until thick and jam-like.  It usually takes about a half hour or so.  I poured the chutney into four half-pint jars and put them in the freezer.


Eva said...

I like chutney but I never remember to serve it, or know what to serve it with. What are you eating this pear chutney with? Do you ever put it on sandwiches or anything, or is it strictly a side condiment?

Kris said...

I served it with my last posted meal, shrimp curry. It's particularly good with roasted meats.