Spiced Pear Chutney
Preserve pears for easy weeknight dinners or edible holiday gifts with this spiced chutney recipe!
Servings: 12
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
- Combine all ingredients in a large stock pot. Stir until thoroughly combined.
- 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.
- 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.
- While the chutney is cooking, prepare a water bath for canning, sanitize jars (boil for about 10 minutes), and prep lids.
- 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.
- Place filled jars in the boiling water bath, and process for 10 minutes (adjusting as needed for altitude).
- 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).
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.