Pear-Ginger Chutney

By Master Chef on March 29th, 2016 · In Accompaniments, Appetizers, Condiments and Seasonings, Fruits, Herbs and Spices, Honeys, Jams and Spreads, Regional and Ethnic, Side Dishes, Spices and Extracts, Techniques, Vegetables

The wonderful pairing in Pear-Ginger Chutney creates a superb flavor blend that enhances anything it accompanies. Perfect in appetizers or along with roasted meats, pates and wild game. Simply delicious.

Pear-Ginger Chutney

Prep time

30 mins

Cook time

2 hours

Total time

2 hours 30 mins

Author: Epicurus.com Kitchens

Recipe type: Side Dish

Cuisine: Indian

Serves: 3 pints

Ingredients

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

Instructions

Rinse unpeeled lemon, then thinly slice; discard seeds.
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.
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).
Add pears; continue to cook, uncovered, stirring occasionally, until chutney is thickened (about 1-1/4 hours).
Ladle hot chutney into prepared (sterilized), hot pint jars leaving 1/2-inch headspace.
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.
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.
Let cool, then refrigerate.
Storage time. Processed: up to 1 year. Unprocessed: up to 3 weeks in refrigerator.