Condiments, chutneys, pear chutney 1 Condiments, chutneys, pear chutney 2

1-1/2 cups cider vinegar

2 to 2-1/2 cups firmly packed light brown sugar

5 cups peeled, pitted and chopped firm, ripe pears

1 medium lemon, cut into thin slices

1 large clove garlic, peeled and chopped

1/3 cup peeled, chopped, fresh gingerroot

1-1/2 cups dried currants

1 teaspoon salt

¼ teaspoon cayenne

1 cup chopped onion

¾ cup sweet red bell pepper, seeded and chopped

  1. Bring the vinegar to a boil with the brown sugar. Add the fruit and bring to a simmer.  Add the remaining ingredients and bring to the simmer again.  Turn off heat and allow to cool.  This will plump the fruit and give it a chance to absorb the flavors and the sugar.
  1. Simmer until as thick as desired, fill hot, sterilized jars to within ¼ inch of the top and seal.


NOTE:  Apples can be used instead of pears.  Substitute golden raisins for the currants, use ½ teaspoon dried, hot red pepper flakes instead of cayenne and add 1 teaspoon dried mustard.



adapted from James Beard, American Cookery

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