Pear-Ginger Chutney

Course : Chutney
Serves: 4 - 6
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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 -- * see note

Preparation / Directions:

* (about 10 large) firm, ripe Barlett pears, peeled, cored and cut into chunks. 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, 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. Makes about 3 pints. Storage time. Processed: up to 1 year. Unprocessed: up to 3 weeks in refrigerator.

2 Kitchen's say:
  (5 3/4 Stars!)
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