Almond Pear Chutney Recipe
Almond Pear Chutney Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My sweet, chunky chutney-flavored with orange, almond and ginger-is great with chicken, turkey or pork. You can prepare it a couple of days in advance and use it to dress up a plain weekday supper.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 4 cups chopped peeled ripe pears
  • 1 small unpeeled navel orange, halved and thinly sliced
  • 1/2 cup water
  • 2 teaspoons lemon juice
  • 1-1/2 cups sugar
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup coarsely chopped unblanched almonds, toasted
  • 2 tablespoons chopped crystallized ginger

Directions

In a large saucepan, combine the pears, orange, water and lemon juice. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes. Stir in sugar and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened, stirring occasionally.
Remove from the heat; stir in almonds and ginger. Serve warm or cold. May be refrigerated for up to 1 week. Yield: 3 cups.
Originally published as Almond Pear Chutney in Country Woman September/October 2006, p41

Nutritional Facts

1/4 cup: 165 calories, 2g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 37g carbohydrate (32g sugars, 2g fiber), 1g protein.

  • 4 cups chopped peeled ripe pears
  • 1 small unpeeled navel orange, halved and thinly sliced
  • 1/2 cup water
  • 2 teaspoons lemon juice
  • 1-1/2 cups sugar
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup coarsely chopped unblanched almonds, toasted
  • 2 tablespoons chopped crystallized ginger
  1. In a large saucepan, combine the pears, orange, water and lemon juice. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes. Stir in sugar and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened, stirring occasionally.
  2. Remove from the heat; stir in almonds and ginger. Serve warm or cold. May be refrigerated for up to 1 week. Yield: 3 cups.
Originally published as Almond Pear Chutney in Country Woman September/October 2006, p41

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