I don’t make chutney very often. It’s not that I don’t like it, but there tends to be two reasons why:
- I didn’t grow up with it so don’t eat it very often.
- It includes a considerable amount of manual work. It’s not the end of the world and I could always find the time, but I tend to preserve food that’s a little less intensive.
We recently taught a small workshop and used a friends recipe for the course. We’ve modified the recipe slightly
Pear Chutney – Ingredients
- 12 c. chopped pears (about 6 pounds)
- 3 finely chopped jalapeno peppers (include the seed and pith for extra heat)
- 1 cup raisins (you can dehydrate your own)
- 1.5 cups honey
- 0.5 cups ginger
- 3 cups vinegar
- 0.5 teaspoon salt
- 0.5 teaspoon whole cloves
- 0.5 teaspoon whole allspice
- 1-2 (6 inch) cinnamon sticks
Pear Chutney – Instructions (makes 7-1 cup jars)
- In large pot, stir together pears, jalapeno, raisins, honey, ginger, vinegar, and salt.
- Tie cloves, allspice, and cinnamon sticks in double thickness square of cheesecloth; place in pot (this is called a jelly or spice bag).
- Heat pear mixture to boiling, stirring frequently. Simmer 1 hour or until chutney is dark and syrup-like.
- (Add jars to waterbath and Start boiling water after 30 minutes of cooking).
- Cover jar lids with boiling water.
- Spoon sauce into pint (2 cup/ 500 ml) jars.
- Wipe rims of jars to remove any spilled sauce.
- Place lids on jars, secure finger-tight.
- Submerge jars in hot water bath for 10 minutes (begin timing after the water reaches a boil).
- Remove jars, place on counter for 24 hours. Check the jars to ensure they’ve sealed and store on the shelf.
Remove spice bag from chutney. Fill jars and process 10 minutes in a hot water bath.