Pear Chutney is a very versatile and tasty food item which starts with a base of fruit or vegetable, water, vinegar, onion, salt and pepper. This Indian chutney recipe is usually made with green chilli, ginger, mint leaves and coriander leaves. But here I have different variety of chutneys like pineapple chutney – easy to make with simple ingredients in less than 15 minutes
Pear Chutney Indian
Canning Time:10 mins
Yield:5 half pints
|Nutrition Facts (per serving)|
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Although chutney originated in India, it has become a popular condiment all over the world. Similar to a relish (the terms are often interchanged), chutney is a mixture of fruit or vegetable—along with sugar, vinegar, and seasonings—that is cooked down to create a somewhat chunky but thick consistency. It can be sweet or spicy and is wonderful served with cooked chicken, beef, pork, and curried food.
This pear chutney is tangy and sweet and pairs beautifully with cheese and spicy foods including (but not limited to) East Indian-style dishes. You can even turn it into an unusual spread for bagels or toast—puree a spoonful of pear chutney in a food processor with room temperature cream cheese and a dash of milk. It’s the perfect topping to go with brie and crackers too.
- 3 pounds pears, peeled, cored, and chopped
- 1 1/4 cups light brown sugar
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups raisins
- 1 lemon, seeded and finely chopped
- 1/4 cup fresh ginger, peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- 1 small hot chile pepper, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon allspice
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground coriander
- Pinch ground cloves
Steps to Make It
- Gather the ingredients.
- Combine pears, brown sugar, apple cider vinegar, raisins, lemon, ginger, garlic, chile, salt, allspice, pepper, coriander, and cloves in a large pot over medium-high heat.
- Cook, stirring frequently until pears soften to the point that they start to fall apart when stirring chutney. If chutney seems too liquid at that point, raise heat to high and continue to cook it until a wooden spoon dragged across the bottom of the pot leaves a trail that doesn’t fill in with chutney even after a couple of seconds.
- Let cool, place in airtight containers, and refrigerate or freeze. Or for longer storage, follow the canning process.
- If you let the pear chutney sit for at least a week before eating it, the flavors will meld and become more harmonious.
- While creating chutney, it is better to use firm, underripe fruit, so make sure to buy fruit that is not quite fit for consumption.
- You can brew your own homemade apple vinegar and use it in this recipe if it’s the height of autumn and you have a plenty of apples and pears; just make sure to taste it first to make sure it’s acidic enough to safely preserve the chutney.
How to Store and Freeze
- Store pear chutney in the refrigerator for up to one month. You can freeze chutney for up to six months (it is still safe to eat after that, but the quality will suffer). For longer storage (up to one year) at room temperature, follow canning instructions.
- You can reduce or leave out the hot chile pepper if you don’t like spicy cuisine or wish to make this pear chutney milder to please everyone in the family.
- Peaches, apricots, green mangoes, apples, and nectarines are good choices if you want to add another fruit to this recipe (or replace the pear with anything else).
- Never add or substitute soft fruits like berries for the pear. This particular fruit ends up boiling down to the point where its flavor is lost and it turns more like jam.
- Go free to add figs, cranberries, or apricots to a chutney as dried fruits are usually a great addition.
How to Can Chutney
To preserve your pear chutney to enjoy for a longer period of time, canning is the way to go.
- Once you have all of your supplies ready, ladle the chutney into clean pint or 1/2-pint canning jars, leaving 1/2-inch headspace. (It is not necessary to sterilize the jars for this recipe because of the length of the canning time).
- Wipe the rims of the jars with a paper towel or a clean dish towel.
- Screw on canning lids and process in a boiling water bath for 10 minutes.
Spiced pear chutney
- Preparation and cooking time
- Prep:15 mins
- Cook:40 mins
- More effort
- makes 1 litre
This fruity chutney with pears, sultanas, a hint of chilli, star anise, ginger and cumin is the perfect way to preserve a taste of autumn
- 200g demerara sugar
- 200ml cider vinegar
- 100ml perry (pear cider)
- 1 star anise
- 1 tsp ground cumin
- 2 red onions, chopped
- 1 tsp grated ginger
- 10 firm pears, peeled and chopped into bite-sized pieces
- red chillies, halved (and deseeded if you prefer)
- 50g sultanas
- STEP 1Bring to a boil the sugar, cider vinegar, perry, star anise, cumin, red onions, and ginger in a big pot.
- STEP 2Incorporate the pears and chilies, then boil for 40 minutes, or until the liquid is syrupy and the pears are barely cooked. As soon as the sultanas are added, remove the pan from the heat, let it cool, and then spoon it into sterile jars.
Pear Raisin Chutney
A mouthwateringly delicious side for fritters, nibbles, is pear-raisin chutney. Because it is fruity, fresh, spicy, and simple to create, I adore making it whenever I have the chance! Therefore, here’s how you whip up the greatest chutney in 45 minutes.
What do you do when a basket full of pears is begging to be utilized right now on your counter? You prepare apricot chutney.
Chutneys are typically associated with sour and spicy flavors. Yet, this fruit chutney is delicious and sweet. Because it is so adaptable, you can eat it by itself, with crackers and cheese, or as a topping for grilled meat.
We even enjoy adding a bit to our regular rice and lentil meal. This Chutney must be kept in sterilized jars and can be kept in the refrigerator for 3–4 weeks. Just heat the jar for ten minutes in boiling water.
If you truly like their flavors, you may also add cranberry, fig, and apple to this dip in addition to the pear and raisins. There are a lot of tart chutneys out there that I’ve already tasted.
The recipe calls for just unprocessed ingredients, and I’ll be cooking and consuming it exclusively for the full month of October. Although it seems difficult, I’ll give it my best shot.
Spiced Pear Chutney Recipe: How to Make Pear Chutney
Pear chutney is a chunky and thick condiment made with sweet, sour, and spicy ingredients. Customize this pear chutney recipe with various dried fruits and chilies to add just the right amount of heat and texture.
What Is Pear Chutney?
Fresh pears are used to make pear chutney, an Indian-style condiment that is sweet and tangy. Many fruit, vegetable, nut, and herb preserves are referred to as “chutneys,” and they are typically made with sugar, vinegar (or lime or lemon juice), and spices. Chutney comes in a variety of tastes and formulations. Try Madhur Jaffrey’s spicy green chutney recipe with tomatoes, mint, cilantro, and chiles or her sweet tamarind chutney.
Chutney typically has an acidic flavor character that helps balance savory dishes. It can be thick and chunky like jam or thin like a sauce.
3 Ways to Use Pear Chutney
Pear chutney is sweet, spicy, and acidic. Serve the condiment alongside your favorite Indian foods, or try it in one of these ways:
- 1. Serve pear chutney as a spread. Add pear chutney to a meat and cheese board or use it as a spread for various sandwiches and baked goods, like scones. Sweet-and-spicy pear chutney pairs well with dairy products like cream cheese or mascarpone cheese.
- 2. Top pork chops with warm pear chutney. Pork and pear is a classic flavor combination. The savoriness of the pork plays well with the earthy sweetness of pears. Grill the pork chops and top them with warm pear chutney for a balance of flavors.
- 3. Use pear chutney as part of a marinade. Combine pear chutney with thick yogurt and marinated meat or tofu for a flavorful addition to various curries. Alternatively, brush chutney on vegetables before roasting them to add flavor and help with caramelization.
3 Tips for Making Pear Chutney
Fruit chutneys are often thick, spreadable, and sticky. Here’s how to achieve the right flavor and consistency:
- Cook it for a sufficient amount of evaporation. Cook the fruit for long enough to let the majority of the liquid evaporate for a thick, jam-like chutney. Chutney that is more liquidy may separate while being stored; simply stir it back together to regain its texture.
- Combine various dried fruits. A combination of fresh and dried fruits is called for in many chutney recipes. Dried cranberries, dates, and golden raisins provide a richer sweetness.
- Choose a technique for preservation. Chutney in jars keeps for two months in the fridge, but pear chutney canned in a water bath has a long shelf life (if done right). Both methods of storage require the same amount of cooking time, but canning requires an additional stage in which the jars are prepared to ensure an airtight seal.