I think the spice needs to be a bit more for the flavor to give out for chutney. If cinamon added to the chutney- the taste becomes excepionaly good.
Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins
This chutney pairs well with pork or curry dishes.
This recipe goes with Herbed Pork Tenderloin With Parmesan-Pepper Toasts
Yield: 11 (6-ounce) jars (serving size: 2 tablespoons)
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Amount per serving
- Calories: 156
- Fat: 0.3g
- Cholesterol: 0.0mg
- Sodium: 109mg
- 4 1/2 pounds firm ripe pears, peeled and chopped
- 1 small green bell pepper, minced
- 1 cup raisins
- 4 cups sugar
- 1 cup crystallized ginger, chopped
- 3 cups white vinegar
- 1 cup water
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 (3-ounce) package liquid pectin
- Bring first 12 ingredients to a boil in a large Dutch oven. Reduce heat, and simmer, stirring occasionally, 2 hours or until pear is tender. Stir in liquid pectin; return mixture to a boil, and boil, stirring constantly, 1 minute. Remove from heat, and skim off foam with a metal spoon.
- Pour hot chutney into hot, sterilized jars, filling each to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands.
- Process jars in boiling-water bath 5 minutes.
- Note: If chutney is not processed in a water bath, you may store sealed jars in refrigerator up to 1 week.
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