Best Jalapeno Pear Chutney Recipes

JALAPENO-PEAR CHUTNEY

Jalapeno-Pear Chutney image

With tongue-tingling peppers, pears, tomatoes and more, this versatile chutney is a mouthful of flavor. Serve it alongside your favorite meat entree...as a sandwich spread...over cream cheese for an appetizer...or even with chips as a salsa-style dip.-Deb Thomson, Grand Island, Nebraska

Provided by Taste of Home

Time 55m

Yield 5 half-pints.

Number Of Ingredients 9

Ingredients

2 pounds pears, peeled and chopped
2 pounds tomatoes, peeled, seeded and chopped
2 cups chopped onions
1 cup finely chopped seeded jalapeno peppers
1 cup cider vinegar
1 cup packed brown sugar
4 teaspoons minced fresh gingerroot
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon ground mustard

Steps:

In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until thickened, stirring occasionally., Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

MAHI MAHI WITH A PEAR AND JALAPENO CHUTNEY

Mahi Mahi With a Pear and Jalapeno Chutney image

DH and I made this easy recipe from my "The New Legal Seafoods" cookbook a few nights ago. We opted to prepare the mahi mahi in our stovetop grill pan, which worked well. I halved the recipe with great success, though I only needed one pear. According to the recipe, the fruit chutney also works well with swordfish, tuna, snapper, and even pork and will keep for several days if refrigerated. However, it cautions that if you are going to save extra sauce, omit the mint until just before serving.

Provided by Dr. Jenny

Categories Healthy

Time 43m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon grapeseed oil
1/3 cup chopped red onion
2 -3 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
1/3 cup sugar
1 -2 teaspoon lemon zest
5 medium-hard pears, peeled and diced (about 2 cups)
3 tablespoons chopped scallions, both white and green parts
1 jalapeno, seeded and minced
2 tablespoons diced red peppers
2 -3 tablespoons julienned of fresh mint (optional)
2 lbs mahi mahi

Steps:

Heat the oil in a large, nonreactive saucepan and add the onion. Cook, stirring constantly for 1 minute.
Add the orange and lemon juices, wine, sugar, and lemon zest. Cook over high heat, stirring frequently, until the juices are reduced by half.
Stir in the pears. Continue cooking over medium-high heat until the pears are cooked through, but still have some texture, 5 to 10 minutes.
Place the mixture in a bowl and let cool. Stir in the scallions, jalapeno, red pepper, and mint (if using).
Mahi mahi fillets can be thick, so cut them cross-wise into 1 inch thick pieces, if necessary. Oil the fillets and broil or grill until done. It is unnecessary to turn the fish.
Remove from the heat and top each serving with at least 1 Tb of the chutney.

Nutrition Facts : Calories 474.2, Fat 5.4, SaturatedFat 0.8, Cholesterol 165.5, Sodium 204.6, Carbohydrate 64.7, Fiber 9.5, Sugar 46.7, Protein 43.4

JALAPENO-PEAR CHUTNEY RECIPE

Jalapeno-Pear Chutney Recipe image

With tongue-tingling peppers, pears, tomatoes and more, this versatile chutney is a mouthful of flavor. Serve it alongside your favorite meat entree...as a sandwich spread...over cream cheese for an appetizer...or even with chips as a salsa-style dip.-Deb Thomson, Grand Island, Nebraska

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

2 pounds pears, peeled and chopped
2 pounds tomatoes, peeled, seeded and chopped
2 cups chopped onions
1 cup finely chopped seeded jalapeno peppers
1 cup cider vinegar
1 cup packed brown sugar
4 teaspoons minced fresh gingerroot
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon ground mustard

Steps:

In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until thickened, stirring occasionally.
Carefully ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Yield: 5 half-pints.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno-Pear Chutney in Country Woman Christmas
Annual 2010, p61
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