The only chutney I have ever really used has been store bought. I thought it was okay, but nothing to write home about. Well, my friends, that is true no more for I have discovered the sweet piece of heaven that is homemade chutney.
This basic pear chutney recipe came from the Ball cookbook, but I made some variations along the way. It probably took about two hours minding the stove to cook everything down, but Jay and I were enjoying a fine bottle of wine (or two) and the time seemed to just fly by. In fact, this whole evening turned into my favorite of the entire year, but that’s another post for another blog.
Peach or Pear Chutney
- 4 quarts finely chopped, peeled, pitted peaches or cored pears (about 20 medium)
- 2-3 cups brown sugar
- 1 cup raisins
- 1 cup chopped onion (about i medium)
- 1/4 cup mustard seed
- 2 Tablespoons ginger
- 2 teaspoons salt
- 1 clove garlic, minced (optional)
- 1 hot red pepper, finely chopped
- 5 cups vinegar
To paraphrase their instructions, throw everything in a giant stock pot and cook until it’s about 1/4 of the amount. Everything should be pretty broken down, like a big chunky salsa or something. I didn’t stir so much at the beginning, but once you get down to about 1/2 the original amount, it’s time to start paying attention. Boil in a hot-water bath for about 10 minutes once you’ve filled the pint jars within a 1/4″ of the top and adjusted the rings.
People say you should follow canning instructions closely, but I deviate slightly. I am one of those cooks that throws in a little of this and that, so my canning goes the same way – with some restraint since all those flavors develop a lot more over time once canned. First, I used my plethora of asian pears instead of european pears. Second, I used golden raisins and dried cranberries instead of plain raisins. Lastly, I doubled the onion and garlic because I like things strong like that. So nothing crazy, but little diversions.
Oh momma, was this chutney good! It’s a wonderful combination of savory and sweet, which I love. It would be so delicious served with any meat, a cheese plate, over cream cheese with crackers, on sandwiches, over baked brie… wow, I am starving now thinking about it. I wonder if you could serve a little over a plain cheesecake, or would that go too far?
You didn’t see this, but after writing that last sentence, I got so hungry for it that I cracked open some leftovers over cream cheese and am currently eating with crackers. And yes, as expected, a lovely little piece of flavor heaven. Now I need to go get more.
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I’m trying that one. Lots of pears in my kitchen right now, it’ll be perfect. I love chutney with sour cream on crackers, have to try with Cream cheese!
Hannah
…Ah, I know that “just another taste” feeling so well….
We’ve had a terrible fruit year, but the veggies are OK so I’ve been bottling too. Great time of the year and things that keep us stuck to the kitchen mean are nice because they often lead to other things…
Irene
What kind of vinegar did you use?
Amanda, I recommend 2 cups apple cider vinegar and 3 cups white vinegar. You can use all white though if you don’t have apple cider vinegar handy.
My first time canning pears and my first time making chutney. The pears have rotted on the tree in years past until I finally figured out they won’t soften on the tree! Now I have more pears than I can handle. This recipe was a great place to start. It was easy and turned out great. I took your advice to Amanda and used 2 cups apple cider and 3 cups white vinegar. The whole process did take a long time…all the chopping and peeling and waiting for it cook down. But, I also took your advice and enjoyed a bottle of wine and had a great time! Thanks for posting! I’ll be making this one again!
Really?????–5 C of vinegar. Most recipes have about 2 C brown sugar to 2 C vinegar. 5C was way too much. Had to add about 1 1/2 c sugar to resurrect it. But other flavors are great.