Today, I propose making a Pear Chutney. For those who may not be familiar with this delight, let me share some information! Chutney is a sweet-and-sour condiment, a type of preserve made with fruits or vegetables cooked in vinegar, aromatic spices, and sugar. It’s a flavor-packed creation originally from India,...

Ingredients
- pears1 1/2kg
- lemons2
- onions3
- sugar200g
- sultana raisins200g
- salt1tsp
- cinnamon1tsp
- nutmeg1tsp
- paprika1tsp
- apple cider vinegar500mL
Nutrition (per serving)
Calories
200.0kcal (10%)
Protein
0.8g (1.66%)
Carbs
50.0g (18.18%)
Sugars
41.7g (83.34%)
Healthy Fat
0.2g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
How to make Pear Chutney
- Step 1
Peel the pears, remove the stems, cut them into quarters, and then dice them into small pieces.
- Step 2
Grate the outer zest of the lemons and set it aside. Cut the lemons in half, squeeze out the juice, and reserve it. Take the squeezed lemon halves, slice them as thinly as possible, and boil them in water until softened. Drain and set aside.
- Step 3
In a large pot, add the boiled lemon slices, lemon juice, and lemon zest. Then, add the diced pears, chopped onions, sultana raisins, sugar, salt, cinnamon, nutmeg, paprika, and cover everything with the apple cider vinegar.
- Step 4
Heat the mixture over medium heat until it begins to boil. Then, reduce the heat to low and simmer for 50 minutes or until the mixture thickens. Stir occasionally to prevent sticking.
- Step 5
Pour the hot chutney into clean, dry, sterilized jars. Once cooled, seal the jars tightly.
- Step 6
Allow the chutney to rest for a few days before using to let the flavors develop fully.
Nutrition (per serving)
Nutrition (per serving)
Calories
200.0kcal (10%)
Protein
0.8g (1.66%)
Carbs
50.0g (18.18%)
Sugars
41.7g (83.34%)
Healthy Fat
0.2g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Sterilize the jars properly to ensure the chutney stays fresh for a longer time.
Allow the chutney to rest for a few days before consuming to let the flavors meld together.
Use ripe pears for a sweeter and more flavorful chutney.
Stir occasionally while cooking to prevent the chutney from sticking to the pot.
FAQS
Can I use a different type of vinegar?
Yes, you can use white vinegar or malt vinegar, but apple cider vinegar adds a unique depth of flavor.
How long can I store the chutney?
If stored in sterilized jars and sealed properly, the chutney can last up to 6 months in a cool, dark place.
Can I substitute sultana raisins with another ingredient?
Yes, you can use regular raisins or dried cranberries as a substitute.
Is this chutney suitable for vegetarians?
Yes, this chutney is vegetarian-friendly.
What dishes pair well with pear chutney?
Pear chutney pairs well with meats, fish, cheeses, or simply spread on toast.
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