Spiced Pear Chutney Recipes

SPICED PEAR CHUTNEY

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.

SPICED PEAR CHUTNEY

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.

SPICED PEAR CHUTNEY

Steps:

• Prepare the pears and onions. Place them into a large deep saucepan. Cook over medium heat, stirring occasionally. Add the remaining ingredients. 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.

SPICY PEACH CHUTNEY

Steps:

• In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
• Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
• Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.

QUICK PEAR CHUTNEY

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.

SPICED PEAR-AND-CRANBERRY CHUTNEY

Steps:

• Combine cranberries, pears, orange peel and juice, sugar, cinnamon stick, and 1/2 teaspoon salt in a large saucepan. Bring to a boil, stirring until sugar is dissolved.
• Reduce heat to medium-low and simmer, stirring occasionally, until cranberries begin to burst and pears are tender, 8 to 10 minutes. Let cool completely; discard cinnamon stick and serve.

TOMATO PEAR CHUTNEY

Steps:

• In a medium nonreactive saucepan, stir together the vinegar, spiced rum, sugar, onions, ginger and mustard seeds until the sugar dissolves. Bring to a boil over high heat. Adjust heat so the mixture boils gently and cook for 15 minutes to reduce the mixture slightly. Remove pan from the heat.
• Peel and core the pears. Cut them into 1/4 inch chunks.
• Immediately stir the pear chunks into the vinegar mixture to prevent discolouring.
• Return the saucepan to the heat. Bring mixture to a simmer over medium high heat. Add the tomatoes. Reduce the heat and simmer, stirring occasionally for 50 minutes longer, or until the pears have cooked down and are softened but still retain some shape. (The chutney will be just slightly fluid but will thicken when chilled.) Let cool briefly.
• Pour the chutney into glass storage jars. Cover and refrigerate for at least 3 hours or until thoroughly chilled and slightly thickened.