Preserving Fresh Basil Leaves
Roots Community Kitchen

Pear-Ginger Chutney

Pears and ginger, what a great combination. Throw in some onion, currents and a chili pepper and you have a fantastic combination. 

 

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A spicy accompaniment to a meat course. 

 

I served it alongside a grilled pork tenderloin and it was marvelous. Let's make some o.k.

 

 

 

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Mmm sweet and spicy ingredients make for a great chutney. 

You'll need currents, I used dried cranberries; vinegar, maple syrup, pears, brown sugar, cardamom, ginger, chili pepper, onion, and crystallized ginger. 

 

 

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Core and dice the pears

In a large saucepan add the pears, onions, 

 

 

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chili pepper, brown sugar

 

 

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maple syrup, vinegar, 

 

 

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dried cranberries (or currents), freshly grated ginger

 

 

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and crystallized ginger. Mix well and set at a low boil for a few hours. 

Try and resist too many samplings; the wonderful smell will drive you crazy. 

 

The recipe makes 4 pints. I put them up in half pints. 

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 I made two batches. One I hit with the immersion blender a few times; and the other, I mashed with a potato masher. I like the chunkier texture best.

Also, in the second batch, I used dried apricots instead of the currents or cranberries, and agave syrup instead of the maple syrup. Love both batches, it's hard to choose which one I like best. 

 

Sorry, I don't remember where I found this recipe. I'll keep looking and give credit. 

@@@@@ Now You're Cooking! Export Format

Pear Ginger Chutney

relishes/preserves

5 pounds pears; chopped
1 medium onion; chopped
1 small chili pepper or 1/2 tsp red flakes; minced
1 1/2 cups light brown sugar
1/2 cup maple syrup
2 cups apple cider vinegar,
1 cup currants or craisins
2 tablespoons grated fresh ginger
1/2 cup finely chopped crystalized ginger
1 teaspoon cardamom seeds; or ground
1 teaspoon sea salt

Add all ingredients except salt and cardamom to a heavy botomed saucepan,
or dutch oven over medium heat. Bring to a boil while stirring frequently.
It can take up to two hours for a chutney to cook down and thicken.
Continue to stir frequently. If necessary, lower heat to prevent scorching.
When chutney is thick and jam like, add cardamom and salt.

To can the chutney; ladle into prepared jars, remove air bubbles and leave
1/4 inch head space. (I left more) Wipe rims of jars, put on prepared lids
and rings and process for 10 minutes in prepared canner (I went 20 minutes
due to altitude) Turn off heat, leave lid on and let rest 5 minutes more.
This helps insure a good seal.

Place jars on a dishtowel and leave alone for 12-24 hours. Test for seal,
remove rings and wipe jars down and store in a cool dry place for up to a
year.

Let the chutney rest for a week to develop flavor.

Notes: unknown.


** Exported from Now You're Cooking! v5.87 **

And that's that. 
 

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