Name: Golden Pear Chutney
Yield: Makes About 5 Pints
Cuisine: United States
Ingredients: 1 cup dark raisins; 3 cups apple cider vinegar; 1 teaspoon ground cinnamon; 1 tablespoon mustard seeds; 1 lemon, peeled and thinly sliced; 2 cups chopped onion; 1 cup light raisins; 2 teaspoons cayenne pepper; ½ teaspoon Quatre-Épices; 3 cups light or dark brown sugar; 3 pounds hard, underripe pears, peeled, seeded, and chopped (about 6 cups); ¼ pound crystallized ginger, chopped (about ⅔ cup)

Preparation info

Makes About
5 Pints

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

Lowcountry cooking is full of ideas that seem foreign to outsiders. This sweet and spicy chutney is the perfect foil for salty country ham. Ground together, the two form a paste for memorable appetizers.

Ingredients

3 pounds hard, underripe pears, peeled, seeded, and chopped (about 6 cups)
3 cups light or dark

Method

Cook the pears in water to cover until they are medium-soft. Drain, saving the water, then make a syrup of the water in which the pears were cooked and the brown sugar by boiling in a large nonreactive pot until thick, about 20 to 30 minutes. While the syrup is boiling, add the remaining ingredients to the pears, then mix everything together and cook for about 30 minutes or until the raisins ar

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Golden Pear Chutney

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of