Pear Chutney

Oxmoor House
about 4 half pints


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1 quart peeled, cored, and diced pears
1 cup raisins, chopped
3/4 cup chopped onion
1 1/2 cups sugar
1 1/2 cups cider vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons celery seeds
1/4 teaspoon red pepper


Combine all ingredients in a stainless steel stockpot; stir until well blended. Bring to a boil, stirring constantly. Reduce heat; simmer, stirring frequently, 1 hour or until mixture thickens.

Quickly ladle chutney into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process chutney in boiling-water bath 15 minutes.

Created date

February 2010