Spiced Pear And Raisin Chutney Recipes

PEAR AND RAISIN CHUTNEY

Steps:

• Add white vinegar and sugar in a large heavy bottom pan
• Bring to a boil
• Add all the remaining ingredients
• Cook on very slow heat for about an hour, until the mixture is thick
• Using a potato masher, mash the pears a bit
• Pour into hot sterilized jar and seal
• This chutney keep well if refrigerated for 3-4 weeks

RAISIN PEAR CHUTNEY

Steps:

• In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency., Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

SPICED PEAR CHUTNEY

Steps:

• Put the sugar, cider vinegar, perry, star anise, cumin, red onions and ginger in a large saucepan and bring to the boil.
• Add the pears and chillies and simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas, remove from the heat and leave to cool, then spoon into sterilised jars.

SPICED PEAR CHUTNEY

Steps:

• In a small saucepan coated with cooking spray, cook and stir the onion and garlic over medium heat for 2 minutes. Stir in the vinegar, brown sugar, dates and seasonings., Bring to a boil. Reduce heat; carefully stir in pears. Cook, uncovered, over low heat for 40-50 minutes or until pears are tender and mixture achieves desired thickness.