QUICK PEAR CHUTNEY
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Provided by Barbara Kafka
Categories condiments, side dish
Time 32m
Yield 5 cups
Number Of Ingredients 18
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
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
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
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
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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