Homemade Pear Chutney
Prepare your own homemade chutney and wow your friends and family with your culinary skills. We won't tell them just how simple this recipe is to make.
- Excerpted from A Greener Christmas
E-mail This Page to Your Friendsx
A link to %this page% was e-mailed
Use the largest heavy-bottom saucepan you have, or a preserving pan, to make this chutney. As the ingredients simmer, check on them frequently and give them a stir so they don't stick to the bottom of the pan and burn, which will ruin the flavor. Then can the chutney in jars with non-corrosive lids. To get a good spicy–sweet balance, let the chutney mature for at least three months. This recipe will make about six pounds of chutney.
3 lb. pears, peeled, cored and cut into 3/4 in cubes
1 lb. onions, chopped
1 lb. green or red tomatoes, sliced
8 oz. raisins, chopped
small piece of cheesecloth
1-1/2 lb. brown sugar
1 tsp. cayenne pepper
1 tsp. ground ginger
2 tsp. salt
3 cups malt vinegar
1. Put all the fruit and vegetables in the pan with no added liquid and simmer gently, uncovered, until tender, stirring occasionally.
2. Wrap the peppercorns in the cheesecloth. Tie with the string to make a sachet. Then add it and the remaining ingredients to the pan.
3. Simmer the chutney, uncovered, and stir often until it thickens and takes on a dark caramel color. This will take two to three hours.
4. Remove the peppercorn sachet, spoon the chutney into warm, sterilized jars, and seal. Store in a cool, dark place.
Excerpted from A Greener Christmas
© Dorling Kindersley Limited 2008
This sturdy dough is perfect for gingerbread architecture during the holiday season.
Fill kids' trick-or-treat bags or delight Halloween party guests with our quick-and-easy recipes for salty and sweet snacks.(6 photos)
Planning a backyard soiree this summer? Make sure you're prepared by following these entertaining tips and ideas.(15 photos)