How to Make Pear Chutney
I have two Pear chutney recipes for you today.
After preparing our Perry over the weekend we were left with lots of nicely mushed up pears which I then took any pips or stalks out of and made Pear chutney from the following recipe:
Recipe 1: Mixed Pear Chutney
- 14 pears peeled and chopped
- 2 cooking apples peeled and chopped
- 1lb/450g onions
- 1lb/450g seedless raisins
- 1tsp hot chilli powder ( avail in lidl)
- 1 tsp ground ginger
- 1 garlic clove
- 1 tsb salt
- Juice and grated rind of 2 lemons
- 1lb/450g brown sugar
- 2 half cups / 570ml white distilled vinegar ( we used Aspalls white wine vinegar from Tesco)
- Sprinkle of nutmeg
- Peel and chop onions, crush garlic clove
- Put all into large pot/pan with the vinegar and stir well
- Bring to the boil, stirring well regularly
- Reduce to simmer and leave simmering until mixture reaches a thick consistency
- ladle into hot, clean, sterilized jars, Cover and seal
We got about 12 regular jam jars out of this mix. 🙂
Ready to eat next day but obviously will improve with age- perfect for Christmas gifts!
Recipe 2: Pear and Vanilla Chutney
Kindly Donated from Mr & Mrs @EyeBlinks on Twitter (Thanks Tommie)
- 2 kg pears, peeled, cored and chopped
- 2 kg sugar – or less if you prefer
- Juice of 1 lemon
- 1 vanilla pod, split and seeded
- Cook for one hour on a low heat stirring on and off
- Allow to cool then spoon into sterilised jars
- Perfect for accompanying strong cheeses!
Feel free to send us in your recipes – we are happy to add them and credit you.