Best Golden Saffron Pear Chutney Recipes

GOLDEN SAFFRON PEAR CHUTNEY

Golden Saffron Pear Chutney image

A deep coloured, fruity and intensely flavoured chutney. I concocted this recipe last year, when we had lots of windfall pears......and, I slipped a bit of saffron in for good measure! This chutney is delicious with ALL cheeses, but especially strong hard cheeses such as Farmhouse Cheddar, Gruyere, Comte and Cantal. It also goes exceedingly well with cold meats and charcuterie - especially cold roast Ham. Dollop it in sandwiches, add it to curry & cooking sauces.....the list is endless for this fruity chutney! It is always best eaten after at least 1-2 months; the flavours are mature and mellow. (This recipe has been posted as a special dedication for two close friends, one on RecipeZaar and one who sadly passed away recently - may all your pears be saffron pears & all your days be golden.)

Provided by French Tart

Categories Pears

Time 1h20m

Yield 2 1lb jars

Number Of Ingredients 14

Ingredients

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

GOLDEN PEAR CHUTNEY

Golden Pear Chutney image

Provided by John Martin Taylor

Categories Condiment/Spread Fruit Ginger Onion Raisin Pear

Yield Makes 5 pints

Number Of Ingredients 12

Ingredients

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.

MAR-A-LAGO PEAR CHUTNEY

Mar-A-Lago Pear Chutney image

Make and share this Mar-A-Lago Pear Chutney recipe from Food.com.

Provided by cookiedog

Categories Pears

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 Anjou pear, peeled and diced
1/2 teaspoon cinnamon
1 teaspoon sea salt
1 1/2 cups major grey's chutney
1/4 cup dried currants or 1/4 cup raisins

Steps:

Preheat oven to 350°.
Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.
Cool and mix with the chutney and currants or raisins.

Nutrition Facts : Calories 33.5, Fat 0.1, Sodium 388.4, Carbohydrate 8.9, Fiber 1.4, Sugar 6.8, Protein 0.4

PEAR CHUTNEY

Pear Chutney image

Online at homecooking.about.com are a number of recipes that I've not found elsewhere, & this is one of them. I use this primarily as an appetizer spread or dip.

Provided by Sydney Mike

Categories Chutneys

Time 1h10m

Yield 2 1/2 pints, 20 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs bartlett pears, unpeeled, cored, diced (about 7 cups)
1 lb brown sugar
2 cups cider vinegar
1 onion, medium, chopped
1 cup golden raisin
1/4 cup preserved gingerroot, diced
1 garlic clove, minced
1/2 teaspoon cayenne pepper
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 teaspoons mustard seeds

Steps:

Combine brown sugar & vinegar in large saucepan & bring to boil.
Add diced pears & all other ingredients.
Cook slowly, stirring from time to time, until mixture is thick, about 1 hour.
Either pour chutney into hot, sterilized jars & seal, OR keep covered in refrigerator 3-4 weeks.
Can be used as a side with lamb or ham or as an appetizer with cream cheese & crackers.

Nutrition Facts : Calories 156.6, Fat 0.2, Sodium 242.1, Carbohydrate 39.5, Fiber 2.6, Sugar 33.3, Protein 0.7

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