Pear Chutney
Pear chutney is served as a side dish for many Indian foods. It can be mild to extra hot depending on the individual preference.
Source and licence
"Pear Chutney" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pear_Chutney, revision 4508266), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pear_Chutney&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4508266
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 4½ lb firm ripe pears
- 1 large green chile pepper
- 1½ cups raisins
- 4 cups sugar
- 1 cup crystallised ginger, cut small
- 3 cups white vinegar
- ½ tsp salt
- 1 cup water
- ¼ tsp powdered cloves
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
- 6 bay leaves
- ½ cup liquid pectin
Method
- Pare, core, and slice pears.
- Chop pepper finely.
- Mix pears, pepper, raisins, sugar, crystallised ginger, white vinegar, salt, and water in a pot.
- Use string to tie spices in a cheesecloth bag and add to pears
- Simmer mixture until thick, about 2 hours.
- Remove spice bag.
- Add liquid pectin and boil for 1 minute.
- Pour immediately into hot, sterilised jars, and seal straight away.