Cooking web notes

During the fall, we enjoy making some homemade pear chutney. This recipe is very easy to prepare. You can store your chutney in the refrigerator or you can can it to preserve it longer. I usually double my recipe and keep 1 jar in the refrigerator and can the rest.



Pear Chutney Recipe



29 oz. can of pears

1/2 cup granulated sugar

1/2 cup golden raisins

1/4 cup cider vinegar

2 tablespoons ginger, finely chopped

1 tablespoon orange peel, finely grated

1 cinnamon stick

1 medium orange, peeled and diced

2 tablespoons green chilies, finely chopped

1/2 cup toasted almonds



Open can of pears and drain the liquid, reserving 1/4 cup of the liquid to be used in the recipe. In a large bowl, combine the granulated sugar, golden raisins, pear juice, chopped ginger and orange peel. Pour mixture into a 2 quart microwave safe container and add in the cinnamon stick.



Microwave on high power setting for 3 minutes. Stir in the pears, oranges and chopped chilies. Microwave on high power for an additional 10 minutes, stiring 1-2 times during the cooking process. Remove cinnamon stick. Stir in almonds.



Spoon chutney into two 1/2 pint jars, cover tightly. Refrigerate for up to 2 weeks.



Canning: You can process the jars in a water bath canner for 10 minutes if you want to can your Pear Chutney.