Pear Chutney

Posted by EsyRecipes Saturday, November 21, 2009

Discription:This chutney pairs well with pork or curry dishes.


  • 4 1/2  pounds  firm ripe pears, peeled and chopped
  • 1  small green bell pepper, minced
  • 1  cup  raisins
  • 4  cups  sugar
  • 1  cup  crystallized ginger, chopped
  • 3  cups  white vinegar
  • 1  cup  water
  • 1 1/2  teaspoons  salt
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground cloves
  • 1/4  teaspoon  ground nutmeg
  • 1/4  teaspoon  ground allspice
  • 1  (3-ounce) package liquid pectin
  How to make:
  • Bring first 12 ingredients to a boil in a large Dutch oven. Reduce heat, and simmer, stirring occasionally, 2 hours or until pear is tender. Stir in liquid pectin; return mixture to a boil, and boil, stirring constantly, 1 minute. Remove from heat, and skim off foam with a metal spoon.
  • Pour hot chutney into hot, sterilized jars, filling each to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands.
  • Process jars in boiling-water bath 5 minutes.
Note: If chutney is not processed in a water bath, you may store sealed jars in refrigerator up to 1 week.


Enter your email address:

Delivered by FeedBurner

Twitter Delicious Facebook Digg Stumbleupon Favorites More


EsyRecipes this blog only points out to various Recipes on the Internet that already exist and are posted by other websites or users there.This blog is only for making large collection of Recipes form Internet so that u can get all the recipes at one blog.

Geo Counter

Home Cooking Blogs - BlogCatalog Blog Directory hit counter dreamweaver


Recent Comments