Pear Chutney
Pear chutney is served as a side dish for many Indian foods. It can be mild to extra hot depending on the individual preference.
- Yield
- 3 pints (approximately seven 5-inch jars)
Ingredients
- 4½ lb firm ripe pears
- 1 large green chile pepper
- 1½ cups raisins
- 4 cups sugar
- 1 cup crystallised ginger, cut small
- 3 cups white vinegar
- ½ tsp salt
- 1 cup water
- ¼ tsp powdered cloves
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
- 6 bay leaves
- ½ cup liquid pectin
Method
- Pare, core, and slice pears.
- Chop pepper finely.
- Mix pears, pepper, raisins, sugar, crystallised ginger, white vinegar, salt, and water in a pot.
- Use string to tie spices in a cheesecloth bag and add to pears
- Simmer mixture until thick, about 2 hours.
- Remove spice bag.
- Add liquid pectin and boil for 1 minute.
- Pour immediately into hot, sterilised jars, and seal straight away.