Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This chutney pairs well with pork or curry dishes.

Lynn L. Williams, Lexington, Virginia
Recipe by Southern Living October 1998

Gallery

Credit: Tina Cornett; Styling: Mary Lyn Hill Jenkins

Recipe Summary

Yield:
11 (6-ounce) jars (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

156 calories; fat 0.3g; sodium 109mg.
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