Raisin Pear Chutney Recipe

4 1 1
Raisin Pear Chutney Recipe
Raisin Pear Chutney Recipe photo by Taste of Home
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Raisin Pear Chutney Recipe

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4 1 1
Publisher Photo
Peck, Idaho field editor Ruth Andrewson relates, "We have so much fruit in the area that I just can't help putting up some of it. This hearty chutney is delicious with any meat."
MAKES:
16 servings
TOTAL TIME:
Prep: 2-1/4 hours Process: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 2-1/4 hours Process: 15 min.

Ingredients

  • 2 cups cider vinegar
  • 1-1/4 cups packed brown sugar
  • 3 pounds unpeeled ripe pears, diced
  • 1 medium onion, chopped
  • 1 cup raisins
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 garlic clove, minced
  • 1/2 to 1 teaspoon cayenne pepper

Directions

In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency.
Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 2 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Raisin Pear Chutney in Taste of Home August/September 2002, p9

Nutritional Facts

1/4 cup: 152 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 40g carbohydrate (34g sugars, 3g fiber), 1g protein.

  • 2 cups cider vinegar
  • 1-1/4 cups packed brown sugar
  • 3 pounds unpeeled ripe pears, diced
  • 1 medium onion, chopped
  • 1 cup raisins
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 garlic clove, minced
  • 1/2 to 1 teaspoon cayenne pepper
  1. In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency.
  2. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 2 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Raisin Pear Chutney in Taste of Home August/September 2002, p9

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A User ID: 9233697 271631
Reviewed Aug. 11, 2017

"For extra kick, I added finely chopped dried chilies and citrus zest."

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