Pear Ginger Chutney

I've already confessed that I'm a condiment addict so, now that the truth is out in open, I can be honest about the number of preserves, sauces and chutneys I make each fall.  Although most are prepared in the same way the recipes differ greatly in their tastes and uses. Pears are one of my favorite fruits and this chutney really shows off their flavor.  I serve this with lamb and pork, either as a side dish or as a glaze applied during the last few minutes of cooking.

Pear-Ginger Chutney


5 pounds pears (I used Bartletts), peeled and chopped

1/2 cup green pepper, chopped
1-1/2 cup raisins
4 cups sugar
1 cup crystallized ginger, chopped
2 cups cider vinegar
1/2 teaspoon each salt, cloves, and allspice
3 cinnamon sticks

Mix all ingredients and simmer for 3 hours until dark and syrupy. You won't believe that the mixture you start with will end up a thick, caramely, intensely flavored pear chutney. The original pale, soupy pear mixture will slowly turn into something wonderful over the 3 hours of simmering.  I just put the pot on low heat, uncovered,  and let is simmer on the back burner, stirring occasionally, until  dark and thick.  The sweetness of the syrup is cut by the spiciness of  ginger and the tartness of cider vinegar.

The vinegar and sugar content of this chutney are high so I put it in several large glass jars and keep it in the refrigerator.  It will safely last one year with no loss of flavor.  It does make a wonderful gift if you choose to pack it in decorative glass jars. Process for 15 minutes in a water bath

If you appreciate what wonderful condiments can add to everyday meals I hope you will try this recipe.  If you are thinking that the recipe doesn't sound special enough, let me tell you that you are mistaken.  This one is fantastic!

I'm joining Michael Lee today for a Foodie Friday celebration at Designs by Gollum.  I always look forward to stopping by to visit old friends and find many new recipe ideas for the coming season.  I hope you will join me there.