Pear and raisin chutney

What do you do when you have a basket full of Pears lying on your counter, shouting to be used fast..?????  You make Pear Chutney…..This Chutney is so versatile, you can pair it with crackers or cheese or use as a topping for your grilled meat or lick it just like that….We even like to mix a little with our daily rice and lentil……This Chutney can be refrigerated for 3-4 weeks …..Use sterilized jars to store it….Just put the jar in boiling water for 10  minutes and then use it….

All the ingredients in the recipe are unprocessed  and so support my pledge I took with Andrew Wilder at Eating rules.…Yes Unprocessed October…I will be cooking and eating unprocessed food for the entire month of October…..It sounds a little tough , but I’ll try my level best…….

So here is the recipe…Do give it a try…

All you need is

Pears-1 and 12 kgs ( peeled, cored and chopped )
Brown sugar- 1 cup
White vinegar-1 cup
Balsamic vinegar-4 tsp
Onion-1 cup ( chopped )
Ginger-1 inch piece ( finely grated )
Garlic-3 cloves ( finely grated )
Raisins-12 cup
Cinnamon stick- 1 inch pieces ( 5-6 )
Salt- 2 tsp
Red chili powder-1 tsp

Method of preparation

Add white vinegar and sugar in a large heavy bottom pan
Bring to a boil
Add all the remaining ingredients
Cook on very slow heat for about an hour, until the mixture is thick
Using a potato masher, mash the pears a bit
Pour into hot sterilized jar and seal
This chutney keep well if  refrigerated for 3-4 weeks



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