Best Golden Pear Chutney Recipes

Golden Pear Chutney image

Provided by John Martin Taylor

Yield Makes 5 pints

Number Of Ingredients 12

3 pounds hard, underripe pears, peeled, seeded, and chopped (about 6 cups)
3 cups light or dark brown sugar
3 cups apple cider vinegar
1 tablespoon mustard seeds
2 teaspoons cayenne pepper
1/4 pound crystallized ginger, chopped (about 2/3 cup)
1 teaspoon ground cinnamon
1/2 teaspoon Quatre-Epices
1 cup dark raisins
1 cup light raisins
2 cups chopped onion
1 lemon, peeled and thinly sliced

Steps:

Cook the pears in water to cover until they are medium-soft. Drain, saving the water, then make a syrup of the water in which the pears were cooked and the brown sugar by boiling in a large nonreactive pot until thick, about 20 to 30 minutes. While the syrup is boiling, add the remaining ingredients to the pears, then mix everything together and cook for about 30 minutes or until the raisins are softened, the onions are transparent, and the chutney has a good thick consistency. Transfer to sterilized jars and seal; process in a boiling water bath for 10 minutes.

Golden Saffron Pear Chutney image

Provided by French Tart

Categories Pears

Time 1h20m

Yield 2 1lb jars

Number Of Ingredients 14

2 cooking apples, peeled, cored & grated
150 g onions, peeled & finely chopped
150 g golden sultana raisins
4 oranges, juice and zest of
300 g light brown sugar
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon cayenne pepper
3 pinches saffron strands
2 teaspoons salt
50 g fresh gingerroot, grated
300 ml white wine or 300 ml cider vinegar
750 g pears, peeled, cored and roughly chopped
350 g tomatoes, roughly chopped

Steps:

Put all the ingredients into a large preserving pan, except the pears and the tomatoes - leave them to one side for now.
Simmer for about 30 - 45 minutes - stirring all the time until the mixture is reduced and syrupy.
(It should be thick enough to coat the back of a spoon and not be too runny.).
Add the pears and the tomatoes and continue to cook for 15-20 minutes, or until the pears are just soft.
Pour into hot and sterilised jars - seal and then store the chutney in a cool, dark place.
It is better eaten after 1-2 months.
This chutney keeps for up to 2 years.

Nutrition Facts : Calories 1530.3, Fat 3.3, SaturatedFat 0.8, Sodium 2411.9, Carbohydrate 365.2, Fiber 38.4, Sugar 257.4, Protein 11.9