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Gingered Pear & Currant Chutney


  • 3 cups sugar
  • 3 cups cider vinegar
  • 2 small lemons, thinly sliced and seeds removed
  • 1 large onion, chopped
  • 1 cup dried currants
  • 1/3 cup minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1 teaspoon ground allspice
  • 20 large pears (about 6 pounds), peeled and chopped


  • 1. In a Dutch oven, combine the first eight ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, 15-20 minutes or until mixture becomes syrupy.
  • 2. Stir in pears. Return to a boil. Reduce heat; simmer, uncovered, 1-3/4 hours or until fruit is tender and mixture has thickened, stirring occasionally. Remove from the heat.
  • 3. Ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust the headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • 4. Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

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