Pear And Raisin Chutney Recipe

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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.

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

Ingredients

• Pears- 1½ kg (peeled, cored and chopped)
• Brown sugar- 1 cup
• White vinegar- 1 cup
• Balsamic vinegar- 4tsp
• Onion- 1 cup (chopped)
• Ginger- 1 inch piece (finely grated)
• Garlic- 3 cloves (finely grated)
• Raisins- ½ cup
• Cloves- 10-12
• Cinnamon stick- 1 inch pieces (5-6)
• Salt- 2tsp
• Red chili powder- 1tsp

Procedure

• Add white vinegar and sugar in a large heavy bottom pan.
• Bring it to a boil.

Procedure

• Add all the remaining ingredients.
• Cook on very slow heat for about an hour, until the mixture gets thick.

Procedure

• Using a potato masher, mash the pears a bit.

Procedure

• Pour into hot sterilized jar and seal.

Procedure

• This chutney stays well if refrigerated for 3-4 weeks.