Pear-Ginger Chutney
Cuisine: Indian
Author: Kitchens
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
  • 1 small lemon
  • 1 1/2 Cups sugar
  • 1 1/2 Cups cider vinegar; (5% acidity)
  • 1/2 Cup chopped onion
  • 1/2 Cup dried currants
  • 1 clove garlic; minced or pressed
  • 3 Tablespoons fresh ginger; minced
  • 1/2 teaspoon ground allspice
  • 5 pounds pears (about 10 large) firm, ripe Barlett pears, peeled, cored and cut into chunks
  1. Rinse unpeeled lemon, then thinly slice; discard seeds.
  2. Place lemon slices in heavy-bottomed 8 to 10 quart stainless steel or unchipped enamel pan and mix sugar, vinegar, onion, currants, garlic, ginger, and allspice.
  3. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium low and simmer, uncovered stirring often, until a thin syrup forms (about 15 minutes).
  4. Add pears; continue to cook, uncovered, stirring occasionally, until chutney is thickened (about 1-1/4 hours).
  5. Ladle hot chutney into prepared (sterilized), hot pint jars leaving 1/2-inch headspace.
  6. Gently run a narrow nonmetallic spatula between chutney and jar sides to release air bubbles. Wipe rims and threads clean; top with hot lids, then firmly screw on bands.
  7. Process in boiling water canner for 15 minutes. Or, omit processing and ladle into jars or refrigerator containers, leaving 1/2-inch headspace; apply lids.
  8. Let cool, then refrigerate.
  9. Storage time. Processed: up to 1 year. Unprocessed: up to 3 weeks in refrigerator.
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