Are you looking for a delectable and versatile condiment to elevate your culinary creations? Look no further than the tantalizing realm of pear ginger chutney. This exquisite chutney is an enchanting blend of sweet and tangy flavors, with a hint of spiciness that dances on the palate. Its versatility extends beyond its mere culinary charm, as it pairs beautifully with an array of dishes, transforming simple meals into unforgettable culinary adventures. Whether you seek a delightful accompaniment to roasted meats, a piquant addition to cheese platters, or a unique glaze for grilled vegetables, pear ginger chutney stands ready to tantalize your taste buds and ignite your culinary creativity.
Let's cook with our recipes!
GINGER PEAR CHUTNEY
Great way to use up pears, including recent windfalls as they've got to be peeled and chopped anyway. Nice with pork or as a condiment with curry. Very gingery. It gets better as it ages.
Provided by Kathleen Constance
Categories Chutneys
Time 2h30m
Yield 12-14 half pint jars
Number Of Ingredients 9
Steps:
- In large preserving kettle or dutch oven, combine all ingredients and bring to a boil, stirring frequently.
- Reduce heat and simmer, uncovered, for about 1 1/2 hours, continuing to stir occasionally.
- Remove from heat and pour into hot, sterilized jars, leaving 1/8 inch headspace. Add lids and rings and process jars in a boiling water bath in a canner for 15 minutes. Take the canner off the heat and let water stop boiling before removing jars. Carefully remove jars and let sit. As they cool, the jars will seal themselves with a"pop". Label, and store in cool, dry, dark place.
- To prepare the jars, I first wash them in the dishwasher, or in the sink with very hot, soapy water, then rinse them well and put them in a warm oven, taking the jars out one or two at a time when filling them.
- I soak the lids in very hot water and put them immediately from the hot water onto the filled jars, making sure the rims of the jars are clean, then add the rings (which I've also soaked in hot water) and screw them on the jars just finger tight.
CRANBERRY, PEAR AND GINGER CHUTNEY
Wonderful fall flavors combine to make a great condiment for the holidays. Pass the turkey or pork tenderloin.
Provided by chia2160
Categories Chutneys
Time 45m
Yield 3 cups
Number Of Ingredients 12
Steps:
- In a heavy saucepan bring vinegar, onions, gingers, zests, spices to a boil.
- Cook until reduced to 1 1/2 cups.
- Add remaining ingredients and cook on low until flavors blend, 30 minutes.
- Remove cinnamon stick, mash with potato masher if desired.
- Serve at room temperature May be prepared 3 days ahead.
Nutrition Facts : Calories 453.3, Fat 0.4, Sodium 42.1, Carbohydrate 110.3, Fiber 9.7, Sugar 89, Protein 1.5
GINGER PEAR CHUTNEY
Categories Sauce Fruit Sauté Quick & Easy
Number Of Ingredients 9
Steps:
- Heat butter in sauté pan over medium to low heat. 2. Add shallots, cook until translucent. 3. Add pears, stir and cook until tender. 4. Add sugar, stir. 5. Once sugar has dissolved, add vinegar, stir. 6. Add cinnamon, cardamom, chili and ginger, stir. 7. Cook until liquid has evaporated then remove from heat, add remaining butter and stir.
Tips:
- Choose ripe, firm pears for the best flavor and texture.
- Use a variety of spices to create a complex flavor profile, such as ginger, cinnamon, cloves, and nutmeg.
- Be sure to cook the chutney until it has thickened and the flavors have had a chance to meld, about 30 minutes.
- Sterilize your jars and lids before filling them with chutney to prevent spoilage.
- Store the chutney in a cool, dark place for up to 6 months.
Conclusion:
Pear ginger chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is especially good with grilled meats, fish, and poultry. It can also be used as a spread for sandwiches or crackers. If you are looking for a new and exciting way to use pears, give this chutney a try. You won't be disappointed!
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