Spiced Pear Chutney

 

All the pears are ripening on our tree now and I am in a rush to get as much done with them as I can before its too late.  I made the crumble the other day and then I made this delicious Spiced Pear Chutney!  I call it Autumn in a Jar! 

You really can't go wrong with making a delicious chutney. It is a gift that will give back to you all the year through!

 

We love chutneys in this house.  In fact chutney was one of the first things I learnt to make when I went to Culinary College. It is a very British thing. I think I could make a chutney out of just about anything. 

When I was at college we were taught the very basics of making a chutney. You need something sweet and something sour, something spicy and a whole lot of spark!

 

A chutney is a spicy condiment/relish which contains the perfect balance of sweet, sour and spicy!  Mango chutney is a favourite, but there is no end to the types of chutney you can create if you stick to a simple rule of thumb. 

Whereas relishes mostly contain vegetables a chutney is largely based on a fruit.  And you want a perfect balance of the trinity of chutney which is as I said above, sweet, sour and spicy!

 

This one is largely composed of pears and onions with some dried cranberries. You could also use sultanas if you wished.  DO be sure to use firm pears, not soft ones. 

Mine were not very ripe which is perfect for chutney as they held up their shape well in the long cooking process.  You want to be able to tell that there is pears in it, or why make it?

 

The sour comes from the use of Cider Vinegar!  I love Cider vinegar and it goes very well with the fruity orchard-infused flavour of pears. 

 

Apples and pears, pears and apples  . . .the two things just go together like peas and carrots. They have a natural affinity with each other and I don't think that it is any surprise that the two are ripe at the same time of the year.

  

There is plenty of brown sugar in this chutney, which adds an almost sweet smokey depth to the flavour and then there is the spice  . . . 

You can never go wrong with a bit of spice. This chutney has them in abundance. Each of them highlighting and showcasing the fabulousness of those pears!

Ground cumin, ground coriander, ground cinnamon and for some heat, ground cayenne pepper!  I used 1/2 tsp for the whole recipe, which might seem like a lot, but trust me when I say it balances out well in the mix.

You want your chutney to have a bit of a kick without going over the top. That special kick is what makes a chutney so special and quite different than most other pickles and preserves.

 

We are really going to be enjoying this over the winter with all sorts.  Perfect on cheese trays, in sandwiches,  and with cold sliced meats. Boxing Day Lunch with all of he cold leftovers from Christmas day would not be the same without a jar of chutney on the table.

I will let you in on a little secret here. A dollop or two added to a stew, or soup, or yes  . . .  Swiss Steak, goes fabulously and will have your guests and family wondering just what is that special ingredient you use to make your cookin' taste so good!

 

 Pear Chutney. This is so delicious and it will have your kitchen/home smelling great for a few days after cooking it! 

Aside from the deliciousness it is also very easy to make.  Delicious and easy,  not to mention a great air freshener! That is a combination which is pretty hard to beat.

Yield: 3 PintsAuthor: Marie Rayner

Spiced Pear Chutney

prep time: 35 minscook time: 1 hour and 45 minstotal time: 1 hours and 80 mins

Something delicious to make with your pear glut.

ingredients:

2 pounds firm pears, peeled, cored and diced

1 1/2 pound brown onions, peeled and diced

2 fat cloves garlic, peeled and minced

150g dried cranberries (1 cup)

400g soft light brown sugar (2 cups, packed)

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp cayenne pepper

1/2 tsp cinnamon

1 1/2 tsp salt

710ml cider vinegar (3 cups)

160g tomato puree/paste (5 1/2 ounces)

instructions:

Prepare the pears and onions. Place them into a large deep saucepan. 
Cook over medium heat, stirring occasionally.  Add the remaining
ingredients.  Bring to the boil, then reduce to a low simmer.  Cook for 1
 to 1 1/2 hours until it is the consistency you want, stirring it
often.  Ladle into hot sterilised pint jars, wipe jar rims, and seal.

Created using The Recipes Generator

    

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