Pears, onions, raisins, and spices make an easy and delicious chutney, a great condiment with lamb or ham. You may also use it as an appetizer with cream cheese and crackers.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Ingredients:
- 3 pounds fresh Bartlett pears (about 7 cups), unpeeled, cored, and diced
- 1 pound brown sugar
- 2 cups cider vinegar
- 1 medium onion, chopped
- 1 cup golden raisins
- 1/4 cup diced, preserved ginger
- 1 clove garlic, minced
- 1/2 teaspoon cayenne pepper
- 2 teaspoons salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 2 teaspoons mustard seed
Preparation:
Combine brown sugar and vinegar in a large saucepan and bring to a boil. Add the pears, onion, raisins, ginger, garlic, cayenne pepper, salt, cinnamon, cloves, and mustard seed. Cook slowly, stirring from time to time, until the mixture is thick, about 1 hour.
Pour into hot, sterilized jars and seal. Chutney may also be kept in the refrigerator for 3 to 4 weeks.
Use as a relish with lamb or ham or as an appetizer with cream cheese and crackers.
Yield: 5 half-pint jars
Recipe Source: Food Festival, U.S.A. by Becky Mercuri (Laurel Glen)
Reprinted with permission.
Pour into hot, sterilized jars and seal. Chutney may also be kept in the refrigerator for 3 to 4 weeks.
Use as a relish with lamb or ham or as an appetizer with cream cheese and crackers.
Yield: 5 half-pint jars
Recipe Source: Food Festival, U.S.A. by Becky Mercuri (Laurel Glen)
Reprinted with permission.
