Pear-Apple Chutney Recipe
Description:
This Pear-Apple Chutney is a delightful concoction that may seem unconventional at first glance, but once you taste it, you’ll understand its charm. Inspired by a family recipe passed down through generations, this chutney combines the sweetness of pears and apples with a kick of spice, creating a versatile condiment that pairs perfectly with a variety of dishes. Whether slathered atop cheese, ham, or crackers, this chutney promises to add a burst of flavor to your meals. Prepare to be pleasantly surprised by this delightful fusion of flavors!
Ingredients:
- 1 1/2 tablespoons whole peppercorns
- 5 ripe pears, peeled, cored, and chopped
- 3 cooking apples, peeled, cored, and chopped
- 3 ripe tomatoes, chopped
- 2 lemons, juiced and zest grated
- 2 oranges, juiced and zest grated
- 1/2 cup cider vinegar
- 2 cups brown sugar
- 1 cup raisins
- 1 cup water chestnuts, chopped
- 1/4 cup crystallized ginger, chopped
- 1/4 cup garlic, minced
- 1 tablespoon mustard seeds
- 1 tablespoon ground ginger
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground allspice
Nutritional Information (per serving):
- Calories: 581.2
- Fat Content: 2.2g
- Saturated Fat Content: 0.2g
- Cholesterol Content: 0mg
- Sodium Content: 499.4mg
- Carbohydrate Content: 146.2g
- Fiber Content: 12.3g
- Sugar Content: 110.7g
- Protein Content: 5.5g
Servings: Makes approximately 8 half pints
Cooking Time: 1 hour and 10 minutes
Preparation Time: 1 hour and 15 minutes
Total Time: 2 hours and 25 minutes
Instructions:
| Step | Description |
|---|---|
| 1 | Begin by tying the peppercorns securely in a piece of cheesecloth, creating a small bundle. This will allow you to infuse the chutney with peppery flavor without leaving whole peppercorns in the mixture. |
| 2 | In a large pot, combine the chopped pears, apples, tomatoes, lemon zest and juice, orange zest and juice, cider vinegar, brown sugar, raisins, water chestnuts, crystallized ginger, minced garlic, mustard seeds, ground ginger, Worcestershire sauce, salt, cinnamon, cayenne pepper, and allspice. Stir well to ensure all ingredients are evenly distributed. |
| 3 | Place the pot over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let the chutney simmer, uncovered, for approximately 2 hours. Stir occasionally to prevent sticking and ensure even cooking. |
| 4 | After 2 hours of simmering, carefully remove the bundle of peppercorns wrapped in cheesecloth from the pot. This will prevent the chutney from becoming too spicy or overpowering. |
| 5 | While the chutney is still hot, carefully ladle it into hot sterilized jars, leaving about 1/4 inch of space at the top of each jar. This space will allow for expansion during processing and storage. |
| 6 | Use a clean towel or paper towel to wipe the rims of the jars, ensuring they are free from any chutney residue. This step is crucial for creating a proper seal and preventing spoilage. |
| 7 | Place metal lids on each jar and screw on the bands until they are fingertip tight. This will create a secure seal during processing. |
| 8 | Prepare a boiling water bath by filling a large pot with enough water to cover the jars by at least 1 inch. Carefully place the filled jars into the water bath, ensuring they are fully submerged. |
| 9 | Bring the water back to a gentle boil and process the jars for 10 minutes. This processing time is essential for safely preserving the chutney and ensuring it stays fresh for an extended period. |
| 10 | After processing, carefully remove the jars from the water bath and place them on a clean towel or cooling rack to cool completely. As the jars cool, you may hear the satisfying sound of the lids popping, indicating a successful seal. |
| 11 | Once the jars are cool to the touch, check the seals by pressing down on the center of each lid. If the lid does not flex or pop, it is sealed properly. Any jars with unsealed lids should be refrigerated and consumed within a few weeks. |
| 12 | Store the sealed jars of Pear-Apple Chutney in a cool, dark place for up to a year. The flavors will continue to develop over time, making this chutney even more delicious with age. Enjoy your homemade chutney as a condiment, spread, or dip with your favorite dishes! |
This Pear-Apple Chutney is a labor of love that will impress your friends and family with its unique flavor profile and versatility. Whether you’re serving it as an accompaniment to a cheese platter, slathering it on sandwiches, or incorporating it into your favorite recipes, this chutney is sure to become a staple in your kitchen. With its perfect balance of sweetness, spice, and tanginess, it’s guaranteed to add a touch of gourmet flair to any meal. So roll up your sleeves, gather your ingredients, and get ready to embark on a culinary adventure with this delicious Pear-Apple Chutney recipe! 🍐🍏
