Pear Chutney

Yield: 1 serving
Community Recipe from


  • 4 pound(s) pears stemmed, cored, and roughly chopped
  • 3 pound(s) onions minced
  • 5 clove(s) garlic minced
  • 1 cup(s) cranberries dried
  • 1 cup(s) golden raisins
  • 4 cup(s) brown sugar
  • 1 tablespoon(s) cumin ground
  • 2 teaspoon(s) coriander ground
  • 1 teaspoon(s) cayenne pepper
  • 1 teaspoon(s) cinnamon
  • 1 tablespoon(s) salt
  • 6 cup(s) apple cider vinegar
  • 2-5.5 ounce(s) cans tomato paste


  1. Combine the pears, onions and garlic in a large stock pot over medium heat. Stir constantly for 5 minutes, or until the mixture starts to become fragrant. Add the cranberries, raisins, sugar, cumin, coriander, cayenne, cinnamon, salt, apple cider vinegar and tomato paste. Combine well. Increase the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer, stirring frequently, until the mixture thickens (about 50 minutes). Ladle the pear butter into hot, sterilized half-pint jars, leaving 1/4 " head space. Process for 15 minutes in a boiling water bath.

November 2013

This recipe is a personal recipe added by Judi55 and has not been tested or endorsed by MyRecipes.

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