Description
This Spiced Pear Chutney is a flavorful and aromatic condiment made with ripe Bartlett pears, fragrant spices, and a touch of heat. Perfectly balancing sweet, tangy, and spicy notes, it pairs beautifully with cheeses, roasted meats, or can be enjoyed as a versatile spread. The slow simmering process melds the ingredients into a thick, luscious preserve that can be stored for months.
Ingredients
Scale
Fruits and Vegetables
- 4 ripe Bartlett pears, peeled, cored, and diced
- 1 large onion, finely chopped
- 1/4 cup fresh ginger, minced
- 1 clove garlic, minced
Liquids
- 1 cup apple cider vinegar
Sweeteners
- 1 cup granulated sugar
Dried Fruits
- 1/2 cup raisins
Spices and Seasonings
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes (optional for heat)
Instructions
- Prepare the Sweetened Vinegar Base: In a large saucepan, combine the apple cider vinegar, granulated sugar, and salt. Heat over medium heat, stirring regularly until all the sugar dissolves completely to create a smooth, sweetened vinegar base.
- Sauté Aromatics: Add the finely chopped onion, minced ginger, and garlic to the saucepan. Cook them gently for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Add Pears and Spices: Stir in the diced Bartlett pears, raisins, ground cinnamon, ground allspice, ground cloves, and optional crushed red pepper flakes. Mix well to ensure the spices are evenly distributed.
- Simmer the Chutney: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 45 minutes to 1 hour, stirring occasionally to prevent sticking. The pears should soften and the mixture should thicken to a chutney consistency.
- Adjust Texture and Flavor: Taste the chutney and adjust seasoning if needed. If a smoother texture is preferred, gently blend the chutney using an immersion blender until the desired consistency is reached.
- Cool the Chutney: Remove the saucepan from the heat once the chutney has thickened sufficiently. Let it cool completely at room temperature.
- Store Properly: Transfer the cooled chutney into sterilized jars, seal tightly, and store in the refrigerator. The chutney can keep for up to 3 months when refrigerated.
Notes
- Use ripe but firm Bartlett pears for best texture and sweetness.
- Crushed red pepper flakes are optional and can be adjusted to your preferred heat level.
- Immersion blending is optional; for chunkier chutney, skip this step.
- Ensure jars are sterilized properly to extend shelf life.
- This chutney pairs well with cheeses, roasted poultry, or as a sandwich spread.