- Prep time
- 15 minutes PTM
- Cook time
- 1–1½ hours PT1½H
- About 3 cups
Lovely with any pork dish, this pear chutney can also be used as a spread on a panini, or spooned over cream cheese or goat cheese and eaten with crackers.
- 4 cups red bartlett pears, large diced
- 2 cups granulated sugar
- 1 cup cider vinegar
- 1 cup yellow onion, medium diced
- 1 cup golden raisins
- 2 tablespoons ginger, brunoise
- ¼ teaspoon chili flakes
- 1 cinnamon stick
- 10 whole allspice berries
In a heavy-bottomed sauce pot, add the pears, sugar, vinegar, onion, raisins, ginger and chili flakes. Secure the cinnamon stick and allspice in cheesecloth, and add to the pot.
Bring to a simmer, and then reduce heat to low. Simmer uncovered for approximately 1–1½ hours or until slightly syrupy and about 3 cups in volume. Remove cheesecloth packet containing cinnamon stick and allspice, and discard. Chill chutney before using, and store refrigerated for up to 10 days.