12
Submitted by Kathleen Constance
"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."
photo by frank_poncherello 
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Yields:
-
12-14 half pint jars
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ingredients
- 10 cups peeled chopped pears
- 4 cups granulated sugar
- 1 cup seedless raisin
- 1 cup finely chopped crystallized ginger
- 3 cups cider vinegar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground cloves
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directions
- 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.
Questions & Replies
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Reviews
-
Made this for the first time yesterday. It turned out great! The crystalized Ginger was hard to find in my area and was expensive. I ended up using 1/2 cup and 1 heaping teaspoon of powdered Ginger. It's really good with cream cheese and saltine crackers :-)
Cheryl B.
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I used dried ginger instead (no crystallized) and it worked great.
frank_poncherello
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I have been making this recipe for years (I'm thinking probably 13? I'm not sure where I found it originally) and many years canned it and given it away for Christmas gifts. It's delicious with pork roast and also using for making with baked brie (rub brie with rind with hot curry, top with this chutney, wrap with puff pastry and bake, a huge hit for the holidays). I highly recommend it.
Angela G.
See AlsoEasy Mint Sauce Recipe -
I'm making this recipe for the first time as we speak...it smells good, and it tastes really good even before I jar it up. I have to say one simple, but really important point for me. This recipe does not call for onions.My husband is allergic to onions, and after 30 years, I have made most things well without them. I have made chutneys for years, and have always just left the onions out, but usually you have to rearrange the vinegar sugar a bit etc....this is so nice to have a recipe for chutney, without those things.....Thanks!
Avril S.
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Very good chutney. Was going to use my slow cooker but decided to use dutch oven. Even though I stirred and simmered it still burnt the bottom of my Lagostina pot - my hubby had to use his grinder tools to get it clean. which left a few scratches. Next time I'll use the slow cooker. Should work out the same as simmering but leave on longer?
Bunny H.
see 7 more reviews
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RECIPE SUBMITTED BY
Kathleen_Constance
Victoria, 0
- 13 Recipes
<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket> <br>I live in western Canada, in beautiful Victoria, BC. I'm not a chef; hardly a cook, for that matter, but I like to look for recipes and new ideas for comfort foods. My favorite cookbook is any that has ingredients I can pronounce and recognize and that I would usually have in my cupboard or fridge, as I tend to cook/bake on a whim!
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