Want to make your cold meats, sandwiches, egg rolls and roast pork extra special? Why not use pear chutney with them? Pear chutney makes a delicious dip and sauce to a lot of dishes so if you haven’t tried it yet, there’s no better time to start than now.
This recipe doesn’t take long to prepare – just an hour or two and you will have your very own flavorful pear chutney to use. Just get ready the following ingredients:
- Pears – 3 pounds
- Apple cider – two cups
- Brown sugar – two cups
- Golden raisins – one cup
- An onion, chopped finely
- Ground cinnamon – two teaspoons
- Ground clovers – a teaspoon
- Cayenne pepper – a teaspoon
Start by peeling and coring the pears. Also remove the stems and dice them into half an inch sizes. Wash them thoroughly.
In a pot, boil the vinegar and brown sugar together, stirring constantly to make sure all the sugar granules are completely dissolved.
Once boiling, add the pears, onion, cloves, cinnamon and cayenne pepper into the pot. Stir to infuse the flavors of each ingredient together. Let the mixture boil for a couple of minutes, then reduce the heat to simmer.
Let the mixture simmer until its texture thickens. You would notice the liquid will be reduced to half. Then, turn off the heat.
Ladle the pear chutney in hot jars, making sure to leave at least half an inch of headspace. Also make sure to release/remove any air bubbles before sealing them tightly.
Put your filled jars in a water bath, waiting until the water is at the point of boiling. Remove the jars from the water and wipe them dry. Let the jars cool to room temperature and test the lids if they have sealed successfully.
Jars that have not sealed well can be refrigerated and used for two months. Successfully sealed jars can be stored longer.