Best Pear And Currant Chutney Recipes

Mar-A-Lago Pear Chutney image

Provided by cookiedog

Categories Pears

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

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

Quick Pear Chutney image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 8

1/4 cup walnuts
1 teaspoon extra-virgin olive oil
1 shallot, minced
2 ripe but firm pears, cored and cut into 1/4-inch dice
6 tablespoons cider vinegar
3 tablespoons honey
4 whole cloves
1/4 cup golden raisins

Steps:

Preheat oven to 375 degrees. Spread walnuts in a single layer on a small rimmed baking sheet, and toast until fragrant and browned, 7 to 9 minutes. Remove from heat; let cool, and roughly chop. Set aside.
Heat oil in a small saucepan over medium heat. Add shallot, and saute until softened, about 2 minutes. Add pears, vinegar, honey, and cloves. Bring to a boil, reduce heat, and cook until pears are tender, 4 to 5 minutes. Discard cloves, and stir in raisins and reserved walnuts. Remove from heat. Serve warm or at room temperature.

Roasted Pear Chutney image

Provided by Jody Adams

Yield Makes 2 to 3 cups

Number Of Ingredients 16

2 ripe Bosc pears, peeled and cut in half
2 tablespoons freshly squeezed lemon juice
1/4 cup plus 1 tablespoon sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
1/4 cup pure maple syrup
1 small red onion, cut into 1/2-inch slices
1 garlic clove, chopped
1 teaspoon grated fresh ginger
3 tablespoons currants
3 tablespoons golden raisins
1/2 cup white wine vinegar
1 teaspoon hot red pepper flakes
1 teaspoon chopped fresh thyme
1 cup diced mango (optional)

Steps:

1. Preheat the oven to 350°F.
2. Toss the pears with the lemon juice, 1 tablespoon of the sugar, the cinnamon, and cloves. Coat a sheet pan with half the vegetable oil. Set the pears cut side down on the pan. Brush the pears with the remaining oil. Roast until caramelized and tender, 40 to 50 minutes, depending on the degree of ripeness. Remove from the oven and allow to cool.
3. While the pears are roasting, bring the remaining ingredients to a boil in a nonreactive saucepan. Reduce the heat and simmer for 5 minutes. Remove from the heat and allow to cool.
4. Using a small spoon or a melon baller, scoop out the cores of the cooked pears. Cut the pears into 1/2-inch slices.
5. Combine the pears and the onion mixture. Cover and refrigerate for at least 1 day before serving.

Pear Chutney image

Provided by Food Network

Yield 2 pints or 4 half-pints

Number Of Ingredients 8

3/4 cup coarsely chopped sweet red pepper
1/2 cup finely chopped onion
1 jalapeno pepper, finely chopped
3 tablespoons cider vinegar
2 tablespoons honey
1/8 tablespoon ground allspice
5 large (2 1/2 pounds) firm pears, peeled and cut into 1/2-inch pieces
1/3 cup dark seedless raisins

Steps:

In 2-quart saucepan, combine red pepper, onion, jalepeno, vinegar, honey, and allspice. Heat to boiling over medium heat. Reduce heat to low and cook, stirring occasionally, 5 minutes.
Add pears and raisins and return to boiling. Cook chutney, stirring occasionally, 5 to 8 minutes longer or until pears just start to soften.
Meanwhile, in large kettle, cover 2 pint or 4 half-pint canning jars with water and heat to boiling over high heat; boil 10 minutes to sterilize. Drain jars on clean towel. In small saucepan, cover the jar lids and bands with water and heat to simmering. Remove from heat and leave lids and bands in water until ready to use
Spoon chutney into drained, hot jars Fill to within 1/2-inch of top of jars. Wipe rims of jars with damp cloth and seal with lids and bands. Process in boiling water bath 10 minutes. Cool jars; label and store in cool, dark, dry place.