Best Pear Chutney With Raisins Recipes

Pear Chutney image

Provided by Sydney Mike

Categories Chutneys

Time 1h10m

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

Number Of Ingredients 12

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

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.

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.