Pear Chutney Recipes

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QUICK PEAR CHUTNEY



Quick Pear Chutney image

Sweet, nutty, and tangy, this condiment is a delicious accompaniment to our Pancetta-Wrapped Pork Roast.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 8

1/4 cup walnuts
1 teaspoon extra-virgin olive oil
1 shallot, minced
2 ripe but firm pears, cored and cut into 1/4-inch dice
6 tablespoons cider vinegar
3 tablespoons honey
4 whole cloves
1/4 cup golden raisins

Steps:

  • Preheat oven to 375 degrees. Spread walnuts in a single layer on a small rimmed baking sheet, and toast until fragrant and browned, 7 to 9 minutes. Remove from heat; let cool, and roughly chop. Set aside.
  • Heat oil in a small saucepan over medium heat. Add shallot, and saute until softened, about 2 minutes. Add pears, vinegar, honey, and cloves. Bring to a boil, reduce heat, and cook until pears are tender, 4 to 5 minutes. Discard cloves, and stir in raisins and reserved walnuts. Remove from heat. Serve warm or at room temperature.

PEAR CHUTNEY



Pear Chutney image

Ohh, so you want something different for your special cheese platter ......hey then h'ava go at this ...... this maybe the recipe you need! This is soooooooo good! This is a bewdiie mate! DH says "This chutney is great with Blue Cheese." I just prefer it on a cracker 's, damper or bread with cold meat! Serving size depends on what size jars you may use.

Provided by Tisme

Categories     Pears

Time 1h25m

Yield 2 jars

Number Of Ingredients 8

600 ml apple cider vinegar
1 kg pear, peeled, cored and chopped (pears such as beurre bosc)
450 g pitted dates, chopped
2 Red Delicious apples, peeled, cored and chopped
450 g shallots, sliced thinly
1 1/2 cups brown sugar (firmly packed cups)
2 cinnamon sticks
salt and pepper (optional)

Steps:

  • Place 300ml vinegar into a pan with the remaining ingredients, season (optional) and slowly bring to a simmer over a slow to medium heat, stirring for 2-3 minutes until sugar dissolves.
  • Cook for 25-30 minutes until fruit is tender. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer liquid into sterilised jars. Cool jars.
  • The chutney can be eaten immediately or it will keep in a cool dark place for up to six months.
  • Place chutney into the fridge after opening and use within 2-3 months.

Nutrition Facts : Calories 1843.1, Fat 1.9, SaturatedFat 0.2, Sodium 117.2, Carbohydrate 466.4, Fiber 36.8, Sugar 365.8, Protein 13.4

CRANBERRY-PEAR CHUTNEY



Cranberry-Pear Chutney image

This is a sweet (pear) sauce with a little kick (cranberry) in it; a wonderful chutney for just about any type of meat you can think of. This will be replacing my gravy at Thanksgiving and Christmas. My 4-year-old daughter loves it and so does half my neighborhood. It is so easy to make, too; all you do is you put everything in a big saucepan and you are good to go. The chutney will thicken more as it cools; store it in the refrigerator for up to 2 weeks.

Provided by daphne.hardy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 3h10m

Yield 16

Number Of Ingredients 11

1 pound fresh cranberries
2 small pears, peeled and chopped
1 cup water
1 cup white sugar
½ cup golden raisins
½ cup packed brown sugar
¼ cup red wine
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice

Steps:

  • Combine cranberries, pears, water, white sugar, raisins, brown sugar, wine, ground cinnamon, ground ginger, ground cloves, and ground allspice in a saucepan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to medium. Cook until thickened, stirring occasionally, 25 to 30 minutes.
  • Remove from heat; cool at room temperature for 30 minutes. Refrigerate at least 2 hours.

Nutrition Facts : Calories 117.8 calories, Carbohydrate 30 g, Fat 0.1 g, Fiber 2.2 g, Protein 0.4 g, Sodium 4.1 mg, Sugar 25.1 g

SPICED PEAR CHUTNEY



Spiced Pear Chutney image

Try this flavorful chutney on meat or poultry instead of heavy gravy. And this simple recipe is healthy, too. There are 3 grams of fiber in every serving! Marie Townsend - Salem, Oregon

Provided by Taste of Home

Time 1h5m

Yield 1-3/4 cups.

Number Of Ingredients 10

1 small onion, chopped
1 garlic clove, minced
2/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup chopped dates
1-1/2 teaspoons mustard seed
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground coriander
3 cups chopped peeled ripe pears

Steps:

  • In a small saucepan coated with cooking spray, cook and stir the onion and garlic over medium heat for 2 minutes. Stir in the vinegar, brown sugar, dates and seasonings., Bring to a boil. Reduce heat; carefully stir in pears. Cook, uncovered, over low heat for 40-50 minutes or until pears are tender and mixture achieves desired thickness.

Nutrition Facts : Calories 99 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 3g fiber), Protein 1g protein.

GOLDEN PEAR CHUTNEY



Golden Pear Chutney image

Provided by John Martin Taylor

Categories     Condiment/Spread     Fruit     Ginger     Onion     Raisin     Pear

Yield Makes 5 pints

Number Of Ingredients 12

3 pounds hard, underripe pears, peeled, seeded, and chopped (about 6 cups)
3 cups light or dark brown sugar
3 cups apple cider vinegar
1 tablespoon mustard seeds
2 teaspoons cayenne pepper
1/4 pound crystallized ginger, chopped (about 2/3 cup)
1 teaspoon ground cinnamon
1/2 teaspoon Quatre-Epices
1 cup dark raisins
1 cup light raisins
2 cups chopped onion
1 lemon, peeled and thinly sliced

Steps:

  • Cook the pears in water to cover until they are medium-soft. Drain, saving the water, then make a syrup of the water in which the pears were cooked and the brown sugar by boiling in a large nonreactive pot until thick, about 20 to 30 minutes. While the syrup is boiling, add the remaining ingredients to the pears, then mix everything together and cook for about 30 minutes or until the raisins are softened, the onions are transparent, and the chutney has a good thick consistency. Transfer to sterilized jars and seal; process in a boiling water bath for 10 minutes.

AUTUMN APPLE-PEAR CHUTNEY



Autumn Apple-Pear Chutney image

This deeply spiced chutney is one of the last things I make each fall. I love it alongside roasted root vegetables and in place of applesauce with Hanukkah latkes. I don't typically peel pears, but if yours have tough, pebbly skin, you might want to peel them.

Provided by Marisa McClellan

Time 1h55m

Yield 24

Number Of Ingredients 13

1 ½ pounds apples - peeled, cored, and diced
1 ½ pounds pears - peeled, cored, and diced
1 large yellow onion, minced
2 cups cider vinegar
1 ½ cups white sugar
1 ½ cups dried cherries
1 lemon, seeded and chopped
2 tablespoons yellow mustard seeds
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice
½ teaspoon ground cloves

Steps:

  • Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  • Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
  • Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
  • Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  • Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 2.6 g, Protein 1 g, Sodium 197.1 mg, Sugar 22.9 g

GINGER PEAR CHUTNEY



Ginger Pear Chutney image

Great way to use up pears, including recent windfalls as they've got to be peeled and chopped anyway. Nice with pork or as a condiment with curry. Very gingery. It gets better as it ages.

Provided by Kathleen Constance

Categories     Chutneys

Time 2h30m

Yield 12-14 half pint jars

Number Of Ingredients 9

10 cups peeled chopped pears
4 cups granulated sugar
1 cup seedless raisin
1 cup finely chopped crystallized ginger
3 cups cider vinegar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves

Steps:

  • In large preserving kettle or dutch oven, combine all ingredients and bring to a boil, stirring frequently.
  • Reduce heat and simmer, uncovered, for about 1 1/2 hours, continuing to stir occasionally.
  • Remove from heat and pour into hot, sterilized jars, leaving 1/8 inch headspace. Add lids and rings and process jars in a boiling water bath in a canner for 15 minutes. Take the canner off the heat and let water stop boiling before removing jars. Carefully remove jars and let sit. As they cool, the jars will seal themselves with a"pop". Label, and store in cool, dry, dark place.
  • To prepare the jars, I first wash them in the dishwasher, or in the sink with very hot, soapy water, then rinse them well and put them in a warm oven, taking the jars out one or two at a time when filling them.
  • I soak the lids in very hot water and put them immediately from the hot water onto the filled jars, making sure the rims of the jars are clean, then add the rings (which I've also soaked in hot water) and screw them on the jars just finger tight.

RAISIN PEAR CHUTNEY



Raisin Pear Chutney image

Peck, Idaho field editor Ruth Andrewson relates, "We have so much fruit in the area that I just can't help putting up some of it. This hearty chutney is delicious with any meat."

Provided by Taste of Home

Time 2h30m

Yield 2 pints.

Number Of Ingredients 9

2 cups cider vinegar
1-1/4 cups packed brown sugar
3 pounds unpeeled ripe pears, diced
1 medium onion, chopped
1 cup raisins
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 garlic clove, minced
1/2 to 1 teaspoon cayenne pepper

Steps:

  • In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency., Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 3g fiber), Protein 1g protein.

ROASTED PEAR CHUTNEY



Roasted Pear Chutney image

Provided by Jody Adams

Categories     Condiment/Spread     Sauce     Roast     Raisin     Pear     Mango     Winter     Maple Syrup

Yield Makes 2 to 3 cups

Number Of Ingredients 16

2 ripe Bosc pears, peeled and cut in half
2 tablespoons freshly squeezed lemon juice
1/4 cup plus 1 tablespoon sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
1/4 cup pure maple syrup
1 small red onion, cut into 1/2-inch slices
1 garlic clove, chopped
1 teaspoon grated fresh ginger
3 tablespoons currants
3 tablespoons golden raisins
1/2 cup white wine vinegar
1 teaspoon hot red pepper flakes
1 teaspoon chopped fresh thyme
1 cup diced mango (optional)

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. Toss the pears with the lemon juice, 1 tablespoon of the sugar, the cinnamon, and cloves. Coat a sheet pan with half the vegetable oil. Set the pears cut side down on the pan. Brush the pears with the remaining oil. Roast until caramelized and tender, 40 to 50 minutes, depending on the degree of ripeness. Remove from the oven and allow to cool.
  • 3. While the pears are roasting, bring the remaining ingredients to a boil in a nonreactive saucepan. Reduce the heat and simmer for 5 minutes. Remove from the heat and allow to cool.
  • 4. Using a small spoon or a melon baller, scoop out the cores of the cooked pears. Cut the pears into 1/2-inch slices.
  • 5. Combine the pears and the onion mixture. Cover and refrigerate for at least 1 day before serving.

PEAR CHUTNEY



Pear Chutney image

Provided by Barbara Kafka

Categories     condiments, side dish

Time 32m

Yield 5 cups

Number Of Ingredients 18

1 medium-size lemon
1 3/4 pounds very firm Anjou pears
1/2 pound onion (2 small onions), peeled and cut into 1-inch chunks
4 slices peeled fresh ginger, about the size of a quarter
4 cloves garlic, mashed and peeled
2 dried chili peppers, ground in a spice grinder or 1 teaspoon chili powder without cumin
1/2 teaspoon yellow mustard seed
4 teaspoons mango powder
1/4 teaspoon ground cardamom
1/4 teaspoon tumeric
1/4 teaspoon anise seed
1 teaspoon kosher salt
1 1/4 cups packed light brown sugar
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/2 cup walnut pieces
1 can water chestnuts (8 ounces), left whole if small, halved if large
2 additional tablespoons fresh lemon juice

Steps:

  • Bring a large pot of water to a boil with 5 8-ounce or 10 4-ounce canning jars and their lids.
  • Peel the zest from the lemon with a vegetable peeler and set aside. Squeeze the lemon. Place the juice in a large bowl. Peel pears, core them and cut into 1-inch to 2-inch chunks. Place in the bowl with lemon juice, toss to coat with the juice and reserve.
  • Place the lemon zest, onion, ginger slices, and garlic in the work bowl of a food processor. Process until coarsely chopped. Scrape into a 2 1/2-quart souffle dish. Add spices, salt and sugar. Cook, uncovered, in a 650- to 700-watt oven at 100 percent power for 5 minutes.
  • Remove from oven and stir well. Add reserved pears with any lemon juice in the bottom of the bowl. Stir in remaining ingredients except water chestnuts and additional lemon juice. Cover tightly with microwave-oven plastic wrap. Cook at 100 percent power for 10 minutes or until pears are tender when pierced with a knife.
  • Leaving dish in oven, prick plastic to release steam and uncover. Stir in water chestnuts. Re-cover and cook at 100 percent power for 2 minutes.
  • Remove from oven. Prick plastic to release steam and uncover. Stir in lemon juice and divide chutney among sterilized jars. Store, tightly covered and refrigerated, for up to six months.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 1 gram, Carbohydrate 58 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 251 milligrams, Sugar 46 grams, TransFat 0 grams

PEAR RAISIN CHUTNEY



Pear Raisin Chutney image

This chutney is a delicious alternative to cranberry sauce and should be served straight from the stove.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3 cups

Number Of Ingredients 9

1/2 cup pecans, broken into pieces
1/3 cup raisins
1/4 cup balsamic vinegar
2 tablespoons unsalted butter
3 medium shallots, thinly sliced
1 tablespoon sugar
3 large Bosc or Bartlett pears, (about 2 pounds), peeled and diced
Salt and freshly ground black pepper
1 tablespoon fresh rosemary, coarsely chopped

Steps:

  • Heat oven to 350 degrees. Spread pecans on a baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
  • In a small saucepan, combine raisins with 2 tablespoons vinegar and 2 tablespoons water. Place over medium-high heat until simmering. Simmer until raisins have plumped, about 5 minutes. Remove from heat, and set aside.
  • Melt butter in a skillet over medium heat. Add shallots, and saute until lightly browned and transparent, about 3 minutes. Sprinkle with sugar, and continue to cook until golden brown. Add pears and reserved raisins in their liquid; cook until pears are tender. Add remaining 2 tablespoons balsamic vinegar, and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Stir in rosemary and reserved toasted pecans. Serve warm.

SPICED PEAR CHUTNEY



Spiced pear chutney image

This fruity chutney with pears, sultanas, a hint of chilli, star anise, ginger and cumin is the perfect way to preserve a taste of autumn

Provided by Tom Kerridge

Categories     Condiment

Time 55m

Yield makes 1 litre

Number Of Ingredients 10

200g demerara sugar
200ml cider vinegar
100ml perry (pear cider)
1 star anise
1 tsp ground cumin
2 red onions, chopped
1 tsp grated ginger
10 firm pears, peeled and chopped into bite-sized pieces
red chillies, halved (and deseeded if you prefer)
50g sultanas

Steps:

  • Put the sugar, cider vinegar, perry, star anise, cumin, red onions and ginger in a large saucepan and bring to the boil.
  • Add the pears and chillies and simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas, remove from the heat and leave to cool, then spoon into sterilised jars.

Nutrition Facts : Calories 25 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber

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From goodfood.com.au


PEAR CHUTNEY (RECIPE) FOR PRESERVING - WELLPRESERVED
2017-10-23 Heat pear mixture to boiling, stirring frequently. Simmer 1 hour or until chutney is dark and syrup-like. (Add jars to waterbath and Start boiling water after 30 minutes of cooking). Cover jar lids with boiling water. Spoon sauce into pint (2 cup/ 500 ml) jars. Wipe rims of jars to remove any spilled sauce.
From wellpreserved.ca


SPICED PEAR CHUTNEY CANNING RECIPE • THE RUSTIC ELK
2022-03-08 Instructions. 1. Combine all ingredients in a large 5 quart saucepan and stir to combine. And begin heating over medium heat. 2. Cook mixture, stirring frequently for 30-45 minutes, or until the pears begin to soften and fall apart when you stir the mixture. 3.
From therusticelk.com


PEAR CRANBERRY CHUTNEY | BLUE JEAN CHEF - MEREDITH LAURENCE
4 - 8oz. jars with sealing lids, optional. Instructions. Pre-heat your pressure cooker using the BROWN setting. Add the butter and shallots and cook, stirring occasionally, for about 4 minutes. Add all the remaining ingredients to the pressure cooker, stir and lock the lid in place. Cook under HIGH pressure for 10 minutes.
From bluejeanchef.com


SPICED PEAR CHUTNEY RECIPE - PILLSBURY.COM
Steps. In large saucepan, combine brown sugar and vinegar; mix well. Bring to a boil. Reduce heat; simmer 10 minutes. Stir in all remaining ingredients. Return to a boil. Reduce heat; simmer 45 minutes or until thickened, stirring occasionally. …
From pillsbury.com


ASIAN PEAR CHUTNEY | GREEDY GOURMET
2022-05-06 Instructions. Place all the ingredients in a large, heavy-bottomed pan. Stir over a medium heat until all the sugar has dissolved then bring to the boil. Lower the heat to a simmer, then cook, uncovered, for an hour or until the chutney has thickened. Pour into hot sterilised jars and seal. Label, once cooled.
From greedygourmet.com


SPICED PEAR CHUTNEY - THE ENGLISH KITCHEN
2018-09-18 Bring to the boil, then reduce to a low simmer. Cook for 1. to 1 1/2 hours until it is the consistency you want, stirring it. often. Ladle into hot sterilised pint jars, wipe jar rims, and seal. Created using The Recipes Generator. This content (written and photography) is the sole property of The English Kitchen.
From theenglishkitchen.co


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