Absolutely wonderful accompaniment to steaks, roasts, cheese, sandwiches…. well worth the effort.
Use less-than-perfect Bartletts, cutting away bruised spots as you peel and core the fruit. Always try to include about one-quarter unripe fruit for best pectin development. For a chunky texture, cut the fruit coarsely. If you prefer a more jam-like texture, cut the fruit into smaller pieces.
This chutney will keep up to a year in a cool, dark storage space.
for 3 litres (6x500ml mason jars) :
- 3 kg peeled and cut Bartlett or Anjou Pears,
- ½ kg Light Brown Sugar
- ½ kg Granulated Sugar
- 300 g Golden Raisins
- 3 Cloves Garlic, minced
- 2 tablespoon Salt
- 2 tablespoon Mustard Seed
- 2 tablespoon Red Chilies, crushed (not more!)
- 1 tablespoon Fresh Ginger, grated
- 1 tablespoon Ground Cumin
- ½-3/4 l Cider Vinegar
- Stir the pears with brown and white sugar in a large, heavy pan.
- Over medium-low heat slowly raise the mixture to a boil, then let simmer uncovered until thick, stirring from time to time, about 2 hours.
- Stir in the raisins, garlic, salt, mustard seed, chilies, ginger, cumin, and cider vinegar.
- Bring the mixture to a boil over medium heat, covered, then take it off the heat, remove the cover and let it stand until it’s at room temperature.
- Cover and let it stand overnight.
- The next morning bring the chutney mixture to a boil over low heat and boil slowly, uncovered, until thick, about 1 hour. Stir often.
- Sterilize the mason jars with new flats and lids by boiling in water to cover for 12 minutes. Leave the jars in the hot water.
- Set the oven to 275F/135C
- Spoon the mixture into the hot, sterile jars, and seal with flats and lids.
- Bake the jars in the oven until the bubbles show – take them out carefully and tighten the lids.
- After the jars have cooled, press down on the tops of each one to make sure it has formed a vacuum seal. Label and date the jars.
- Refrigerate any jar in which the lid pops, or is non-concave and sealed down tight.
- Store at least 1 month in a cool, dark place before serving.
