During the fall, we enjoy making some homemade pear chutney. This recipe is very easy to prepare because it uses canned pears instead of fresh ones.
You can preserve your chutney for up to 2 weeks by refrigerating it or you can seal your jars in a water bath canner to preserve it for up to 1 year. I usually double my recipe and keep one jar in the refrigerator and can the rest.
Pear Chutney Recipe
- 29 oz. can of diced pears with syrup (juice)
- 1/2 cup granulated sugar
- 1/2 cup golden raisins
- 1/4 cup cider vinegar
- 2 tablespoons ginger, finely chopped
- 1 tablespoon orange peel, finely grated
- 1 cinnamon stick
- 1 medium orange, peeled and finely chopped
- 2 tablespoons green chilies, finely chopped
- 1/2 cup toasted almonds
Open the can of pears and drain the liquid, reserving 1/4 cup of the liquid to be used in the recipe. In a large bowl, combine the granulated sugar, golden raisins, pear juice, chopped ginger and grated orange peel. Pour mixture into a 2 quart microwave safe container and add in the cinnamon stick.
Microwave on the high power setting for 3 minutes. Stir in the pears, oranges and chopped chilies. Microwave on high power for an additional 10 minutes, stirring 1-2 times during the cooking process. Remove cinnamon stick. Stir in almonds.
Spoon chutney into two 1/2 pint jars and place the seals and rings tightly onto the jars. You can refrigerate it for up to 2 weeks.
You can process the jars in a water bath canner for 10 minutes if you want to can your Pear Chutney.
Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at http://wahmshelly.blogspot.com
Photo. Fernando Zhiminaicela