Pear chutney

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
  1. Stir the pears with brown and white sugar in a large, heavy pan.
  2. 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.
  3. Stir in the raisins, garlic, salt, mustard seed, chilies, ginger, cumin, and cider vinegar.
  4. 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.
  5. Cover and let it stand overnight.
  6. The next morning bring the chutney mixture to a boil over low heat and boil slowly, uncovered, until thick, about 1 hour. Stir often.
  7. 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.
  8. Set the oven to 275F/135C
  9. Spoon the mixture into the hot, sterile jars, and seal with flats and lids.
  10. Bake the jars in the oven until the bubbles show – take them out carefully and tighten the lids.
  11. 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.
  12. Refrigerate any jar in which the lid pops, or is non-concave and sealed down tight.
  13. Store at least 1 month in a cool, dark place before serving.
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