Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins
11 (6-ounce) jars (serving size: 2 tablespoons)

This chutney pairs well with pork or curry dishes.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Process jars in boiling-water bath 5 minutes.

Step 4

Note: If chutney is not processed in a water bath, you may store sealed jars in refrigerator up to 1 week.

Ratings & Reviews

dvsdvlb's Review

November 08, 2009
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.

laurieCA's Review

December 12, 2009