Spiced Pear Chutney Preserves

November 17, 2016

Preserve pears for easy weeknight dinners or edible holiday gifts with this spiced chutney recipe! 

canning jars of spiced chutney preserves on a table

Before we moved to the ranch I was a nanny/babysitter/alwaysaroundkidsnutcase. One of my very favorite families lived on a few acres and the mom had chickens, a garden, and a beautiful home. I always loved her and aspired to be like her; she is an incredible mother and is the kind of person that is a gift to be around. 

Whenever I babysat, I was amazed by her cookbook collection and pantry full of preserves. In fact, I started preserving things after seeing all of her bounty. I was in college, making jelly, and dreaming of chickens and a garden of my own. 

spiced chutney preserves in jars

spiced chutney preserves

The first time I ever ate chutney was from her kitchen. She gave a jar to me as a gift, and I wasn’t quite sure what to think of chutney, aka raisins soaked in vinegar, because I had never eaten it before. When I finally gave it a try, I knew why it was a gift. It was sooooo good. 

Chutney’s are now a favorite of mine, and I enjoy them often. Paired with a block of cream cheese, you’ve got a great appetizer. On top of a hot dog? Gourmet-dog. Cooked with chicken in a crockpot for 8 hours? Melt in your mouth yumminess (a weekly go-to dinner for us). 

My MIL sent home a few bags of pears from her orchard. I had lots of ideas for these pears, but I was walking a fine line on the over-ripeness and actual time available to complete my ideas scale. So in an attempt to use them all up before the fruit flies took over, I decided to make them into a chutney. 

I skimmed the internet for some inspiration and found a great version from Hip Chick Digs. I made a few tweaks to the recipe, and I have to say, it turned out wonderfully. 

This makes a great edible gift, and an even better Wednesday night dinner. I like to mix two cups of chicken broth, two chicken breasts, and a jar of this spiced pear chutney together in a crockpot and serve it with rice. 

Spiced pear chutney

Adapted from Hip Chick Digs pear chutney recipe and the OR State Extension Food Safety & Preservation. Please note: this recipe is adapted by me, it has not been scientifically tested. 

  • 4 quarts (20-25) pears, peeled, cored, and diced – pear with me now… ;)
  • 3.5 cups brown sugar
  • 1.5 cups golden raisins
  • 1-2 lemons, seeded and sliced very thinly
  • 1 large white onion, diced
  • 1 shallot, diced
  • 4 cloves garlic, minced
  • 5 cups vinegar (white or cider work, 5%)
  • 1 tablespoon curry powder
  • 2 cinnamon sticks

Step 1: Combine all ingredients in a large stock pot. Stir until thoroughly combined. 

Step 2: Cook on medium heat for 30-45 minutes, stirring occasionally. As the liquid evaporates, you will need to keep a closer eye on the mixture. 

Step 3: Once the mixture has reduced by half, turn the heat to medium high, stirring as needed, let the mixture reduce until it is about 1/3 its original volume, about 45 more minutes.

Step 4: While the chutney is cooking, prepare a water bath for canning, sanitize jars (boil for about 10 minutes), and prep lids. 

Step 5: Once the chutney is ready, remove the cinnamon sticks and ladle into the sanitized jars, leaving 1/4″ head-space. Place lids on the jars, and spin rings on until finger tight.

Step 6: Place filled jars in the boiling water bath, and process for 10 minutes (adjusting as needed for altitude). 

Step 7: Once finished, remove from the water bath and store in a cool and dark room until needed. 

While I do list the steps to preserve the chutney, please remember that this recipe has not been scientifically tested. I suggest cooling to room temperature and refrigerating until use (up to 3 weeks). 

Yield: 12

Spiced Pear Chutney

Spiced Pear Chutney

Preserve pears for easy weeknight dinners or edible holiday gifts with this spiced chutney recipe! 

Cook Time 2 hours
Total Time 2 hours

Ingredients

  • 4 quarts (20-25) pears, peeled, cored, and diced - pear with me now... ;)
  • 3.5 cups brown sugar
  • 1.5 cups golden raisins
  • 1-2 lemons, seeded and sliced very thinly
  • 1 large white onion, diced
  • 1 shallot, diced
  • 4 cloves garlic, minced
  • 5 cups vinegar (white or cider work, 5%)
  • 1 tablespoon curry powder
  • 2 cinnamon sticks

Instructions

  1. Combine all ingredients in a large stock pot. Stir until thoroughly combined. 
  2. Cook on medium heat for 30-45 minutes, stirring occasionally. As the liquid evaporates, you will need to keep a closer eye on the mixture. 
  3. Once the mixture has reduced by half, turn the heat to medium high, stirring as needed, let the mixture reduce until it is about 1/3 its original volume, about 45 more minutes.
  4. While the chutney is cooking, prepare a water bath for canning, sanitize jars (boil for about 10 minutes), and prep lids. 
  5. Once the chutney is ready, remove the cinnamon sticks and ladle into the sanitized jars, leaving 1/4" head-space. Place lids on the jars, and spin rings on until finger tight.
  6. Place filled jars in the boiling water bath, and process for 10 minutes (adjusting as needed for altitude). 
  7. Once finished, remove from the water bath and store in a cool and dark room until needed. 
  8. While I do list the steps to preserve the chutney, please remember that this recipe has not been scientifically tested. I suggest cooling to room temperature and refrigerating until use (up to 3 weeks). 

Notes

Adapted from Hip Chick Digs pear chutney recipe and the OR State Extension Food Safety & Preservation. Please note: this recipe is adapted by me, it has not been scientifically tested. 

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