Asian Pear and Dried Cherry Chutney Recipe

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My wife and I serve this with roast pork or grilled pork chops. The fruits lend a natural sweetness. This spiced chutney also makes a great appetizer with cream cheese and crackers. —Michael Watz, Normal, Illinois
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES: 12 servings


  • 4 cups coarsely chopped Asian or Bosc pears
  • 1-1/2 cups packed brown sugar
  • 1 cup dried cherries
  • 1 cup cider vinegar
  • 2 tablespoons minced fresh gingerroot
  • 4 garlic cloves, minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon ground cloves


  1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 35-40 minutes or until slightly thickened and pears are tender, stirring occasionally. Serve at room temperature or chilled. Yield: 12 servings (1/4 cup each)
Originally published as Asian Pear and Dried Cherry Chutney in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p9

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