Ingrédients pour Jacques Ppin S Pear Chutney
- 1 teaspoon allspice berries
- 1 teaspoon whole cloves
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns
- Distilled White Vinegar
- 1/2 cup raisins
- Sliced Almonds
- Molasses
- a pinch of salt
- Lemon
- 2 pounds ripe but firm pears
- 1 large onion, finely chopped
- 1 cup cider vinegar
- 1 cup brown sugar
- 1/4 cup chopped crystallized ginger
- 1/4 cup chopped walnuts (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Jacques Ppin S Pear Chutney? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Jacques Ppin S Pear Chutney
- Grind 1 teaspoon allspice berries, 1 teaspoon whole cloves, 1 tablespoon mustard seeds, 1 tablespoon coriander seeds, and 1 teaspoon black peppercorns into a fine powder using a spice grinder.
- In a large saucepan, combine the ground spices with 2 pounds ripe but firm pears, peeled, cored, and chopped; 1 large onion, finely chopped; 1 cup cider vinegar; 1 cup brown sugar; 1/2 cup raisins; 1/4 cup chopped crystallized ginger; 1/4 cup chopped walnuts (optional); and a pinch of salt.
- Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to low, cover, and simmer gently for 30 minutes.
- Uncover the saucepan and continue to cook for another 20-25 minutes, or until most of the liquid has evaporated and the chutney reaches a thick, jam-like consistency. Stir frequently to prevent sticking.
- Carefully transfer the hot chutney to a sterilized jar, leaving about 1/2 inch of headspace.
- Let the chutney cool completely before sealing the jar tightly.
- Refrigerate for at least 24 hours to allow the flavors to meld. Keeps for several weeks in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
136g
Fat
1g
Carbs
16g
