Tasty Homemade Pear Chutney Recipe. An easy basic recipe idea for the best canned or bottled fresh apple and pear chutney to store.
Tasty Homemade Pear Chutney
The best and easiest Tasty Homemade Pear Chutney recipe idea to create from fresh pear and one or two apples. Simple to can and bottle to store for use. A No Bake stove top recipe to cook up in a pot. A Canning and bottling recipe idea for storage as a Condiment. Chutney is very tasty when served with meats, or added in gravies or stews and added as fillings, such as a barbecue sauce. Great on bread for a sandwich. It elevates the flavor of the food you serve.
What do people use chutney for?
- It is good mixed with sour cream for a dip.
- Great when added to a barbecue marinade.
- Use on sandwiches with other fillings.
- Add on meats for a meal.
- Adding to stuffing for chicken or turkey.
- Salads taste better with chutneys.
- Side dish condiment for cold meats on platters.
What food is chutney good on?
Fruit chutneys pair well with curries and give extra taste in rice dishes. Pairs well with brinjals or egg plant recipes.
What is chutney called in America?
In America chutney is called relish. Chutneys can be mild or hot condiments, and relish is a little sweeter. But chutney is made from fruit and can also be sweet. So there are the different variants that they can be made in. The chutneys are totally spreadable and have many uses.
How long does chutney last?
Unopened canned or bottle chutneys can last on a shelf in the pantry for up to a year. Store in the fridge once opened and use up withing a two month period.
Ingredients
- chopped fresh fruit. (pears )(a few apples included is good)
- raisins (dried fruit option)
- chopped onions (yellow or red)
- vinegar (malt vinegar is a favorite, but any will do)
- sugar (used brown or coconut sugar)
- Citrus fruit (the zest and the juice) I used a lemon (or orange)
- Mixed herbs and spices to taste.(clove, nutmeg and all spice mix)
Get all the amounts of the ingredients and the instructions from this recipe attached.
How to.
Cut up pears and apples in smaller pieces. I left the skins on but you can peal them as well.
All ingredients were thrown in a pot and brought to boil.
Once it was constantly bubbling the pot was placed to medium and simmered for about 30 minutes.
After about 30 minutes the fruit was soft and mixture not as liquidy.
To test the mixture a spatula was pulled through the mixture. You can see that the liquid was less and didn’t run back together.
That means it was cooked.
Bottling
I bottled this tasty homemade pear chutney in clean jam jars.
The mixture made two 500 g jars full.
Sealed and filled warm two jars of pear chutney.
This basic Recipe was made with.
Made with apple and mostly pears cut up. Added some home picked orange rind and juice. Used cranberries for my dried fruit. My herbs I used cinnamon and also finely grated red onions.
This is such an easy recipe and would try the various fruits again, once we have plenty of fruit.
In South America where we live you don’t get chutney. Therefore homemade is essential for many condiments.
Tasty Homemade Pear Chutney.
I had a few pears getting ripe to quickly and apples. I found this amazing basic chutney recipe for various fruits and have cooked up some pear and apple chutney. It came out amazingly.
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Tasty Homemade Pear Chutney
Tasty Homemade Pear Chutney Recipe. An easy basic recipe idea for the best canned or bottled fresh apple and pear chutney to store.
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: 1 kg 1x
- Category: Chutney, Canning, Bottling
- Method: no bake stove top
Ingredients
- 5 Cups of chopped fresh fruit. (pears )(a few apples included is good)
- 1 cup of raisins (dried fruit option)
- 1 cup of chopped onions (yellow or red)
- 1 cup of vinegar (malt vinegar is a favorite, but any will do)
- 1 cup of sugar (used brown or coconut sugar)
- 1 Citrus fruit (the zest and the juice) I used a lemon (or orange)
- Mixed herbs and spices to taste.(clove, nutmeg and all spice mix)
Instructions
- Peel, chop and core the fruit, pears or an apple or two.
- Grate the onion finely.
- Grate and zest the lemon and then squeeze the juice out.
- In a large pot place all the ingredients. bring to boil.
- Once the mixture starts to bubble consistently, reduce the heat to medium and stir now and again.
- simmer for 25 – 30 minutes until fruits are tender and the mixture has thickened.
- Test this process with a spatula, to see that when you pull the spatula through no liquid fills the channel it leaves behind at the bottom of the pot.
- Then the mixture is done.
- Place in hot jars while warm. Seal.
- Place in the fridge when cool.
- This recipe will keep for about a month.
- Proper canning jars can keep on the shelf for at least 1 year. (can them if required)
Notes
This recipe only makes 2 x 500 g jars. I would double the recipe if more is required. Although this will be for our daily use, then this amount will be good.
Recipe from Garden Betty.
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