2 pounds Bartlett pears (about 4 pears), cored and diced
1 tablespoon fresh lemon juice
1/2 cup white wine vinegar
1/3 cup golden raisins
1/4 cup packed light brown sugar
1 tablespoon finely chopped fresh ginger
1 teaspoon kosher salt
1/2 teaspoon yellow mustard seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon lemon zest
1/3 cup pine nuts, toasted
How to Make It
Heat olive oil in a Dutch oven over medium. Add shallot, and cook, stirring occasionally, 2 minutes. Add pears and lemon juice, and cook, stirring occasionally, until softened, about 5 minutes.
Add vinegar, raisins, brown sugar, ginger, salt, mustard seeds, cinnamon, nutmeg, and lemon zest; cook, stirring occasionally, until pears are softened, 20 to 25 minutes. Remove from heat. Fold in pine nuts.
Spoon pear mixture into 3 (1/2-pint) canning jars. Cool 15 minutes. Wipe jar rims. Cover at once with metal lids; screw on bands. Chill until ready to use. Chutney will keep up to 2 weeks in refrigerator.
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