Quick Pear Chutney Recipes

QUICK PEAR CHUTNEY

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.

PEAR CHUTNEY

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.

PEAR CHUTNEY

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.

PEAR CHUTNEY

Steps:

• Place 300ml vinegar into a pan with the remaining ingredients, season (optional) and slowly bring to a simmer over a slow to medium heat, stirring for 2-3 minutes until sugar dissolves.
• Cook for 25-30 minutes until fruit is tender. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer liquid into sterilised jars. Cool jars.
• The chutney can be eaten immediately or it will keep in a cool dark place for up to six months.
• Place chutney into the fridge after opening and use within 2-3 months.