Ingredients for Pear Chutney
- Bosc Pears
- Onion
- Golden Raisin
- Fresh Ginger
- Orange Zest
- Garlic Cloves
- Ground Cinnamon
- Ground Cloves
- Jalapeno Pepper
- 1 cup granulated sugar (or to taste)
- 1/2 cup cider vinegar
- 1 teaspoon salt
- Fresh Ground Black Pepper
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How to Make Pear Chutney
- Wash and thoroughly dry the pears. Peel, core, and chop them into 1/2-inch pieces.
- Finely chop the onion and mince the garlic.
- In a heavy-bottomed saucepan, combine the chopped pears, onion, raisins, grated ginger, orange zest, minced garlic, cinnamon stick (or ground cinnamon), cloves (or allspice), red pepper flakes (or jalapeño), and sugar.
- Stir in the cider vinegar, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.
- Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently to prevent sticking.
- Once boiling, reduce the heat to low, cover, and simmer for 1-1.5 hours, or until the chutney reaches a thick jam-like consistency and most of the liquid has been absorbed. Stir occasionally, scraping the bottom of the pan to prevent burning.
- Check for desired sweetness and adjust with additional sugar if needed. Taste and adjust seasonings as well.
- The chutney is ready when the pears are translucent and the mixture is thick, dark, and syrupy.
- Carefully pack the hot chutney into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, seal tightly with lids, and let cool completely.
- Once cooled, check for a good seal (the lid should not flex when pressed). Store the chutney in the refrigerator for up to 3 weeks.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
395g
Fat
0g
Carbs
44g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Sauces Chutneys Condiments Etc Fruit Caribbean Indian Low Fat Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Garnishes Healthy 2 Low In Something Pears Technique 4 Hours Or Less