This raisin pear chutney does not seem like anything special, but it is a delicious combination of sweet, tart, and savory. If you like to buy pears in bulk as I do, then this can be a great recipe to try and save some of them. You can also add more or fewer spices according to your taste. The great thing about this chutney is that it can be so versatile, use it as a topping, sauce, dessert, or base.
This Raisin Pear Chutney Is Just The Right Amount of Sweet and Sour
For this raisin pear chutney, you need apple cider vinegar, brown sugar, pears, onion, raisins, ground cinnamon, cloves, garlic, and cayenne pepper.
If you need to, try changing some of the ingredients for things like red wine vinegar, lime juice, red onions, cranberries, cumin, paprika, garlic powder, and black pepper.
I suggest you start by peeling your pears and dice them. In a saucepan, boil the vinegar and brown sugar, then add the rest of the ingredients, and bring everything to a boil.
You should then reduce the heat and simmer without a cover for about two hours, but the time varies depending on the number of ingredients you use. Check it often so it does not scorch.
While your mix is simmering, get your jars prepared. I like to sterilize them and have them ready. Once your chutney is ready, you can transfer it to the jars.
Some people like to skip the processing time, but I think you need to allow your closed jars to stay in boiling water for at least 15 minutes. By doing this, you can help prevent microorganism growth and spoilage.
Enjoy this tasty raisin pear chutney on top of curry or chicken, or as a base for a stew sauce, or even to accompany cheese on a charcuterie board.
Raisin Pear ChutneyCuisine: Vegan, Vegetarian, Gluten-Free, Heart-Friendly
3 lbs (approx. 1.3 kg) unpeeled ripe pears, diced
2 cups (480 ml) cider vinegar
1 1/4 cups (160 g) brown sugar
1 cup (128 g) raisins
2 tsp ground cinnamon
1 tsp ground cloves
1/2-1 tsp cayenne pepper
1 medium onion, chopped
1 garlic clove, minced
- Using a saucepan, combine vinegar and brown sugar. Bring to boil.
- Mix in the remaining ingredients and return to a boil.
- Reduce heat and simmer uncovered for 2 hours, or until the desired consistency is reached.
- Gently ladle chutney into hot jars. Make sure to leave 1/4 inch headspace.
- Remove air bubbles.
- Wipe jar rims.
- Place the tops on jars. Adjust to fingertip-tightness.
- Process jars in water bath canner for 15 minutes.
- Once done, turn heat off and let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours. Do not place jars on a cold surface, or where there’s a cool draft, as jars may crack.
- Test seal on lids after 24 hours. Press down the center of the lid; the lid shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be placed in the fridge and consumed first.
Looking to try another delicious chutney recipe? Check out this Summer Chutney!