Best 4 Pear Raisin Chutney Recipes
Pear and raisin chutney is a delicious and versatile condiment that can be used to add a sweet and tangy flavor to a variety of dishes. It is a popular choice for serving with cheese and crackers, as a glaze for chicken or fish, or as a topping for yogurt or oatmeal. If you're looking for a recipe for pear and raisin chutney, there are many options available online and in cookbooks. With a few simple ingredients and a little bit of time, you can easily create a delicious and flavorful chutney that will be a hit with your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
RAISIN PEAR CHUTNEY
Peck, Idaho field editor Ruth Andrewson relates, "We have so much fruit in the area that I just can't help putting up some of it. This hearty chutney is delicious with any meat."
Provided by Taste of Home
Time 2h30m
Yield 2 pints.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency., Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 3g fiber), Protein 1g protein.
MARCEL DESAULNIER'S APPLE, PEAR AND RAISIN CHUTNEY
Steps:
- Quarter and core two pears, one Granny Smith and one red Delicious apple. Place in a food processor with the citrus fruits and pulse until the fruits are finely chopped.
- Transfer to a large, heavy saucepan, add both sugars, water and vinegar. Bring to a boil, lower heat and allow to simmer 30 to 35 minutes until mixture has thickened.
- While fruits are simmering, quarter, core and dice remaining apples, place in a bowl and cover with cold water to which the lemon juice has been added.
- When the cooked mixture has thickened, drain and rinse the diced apples and pears and add them to the saucepan along with the raisins. Heat for 3 minutes, then allow to cool and transfer to a container and refrigerate. Or, pack the hot chutney in sterilized canning jars and seal according to manufacturer's directions. Allow to cure 24 hours before using.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 0 grams, Carbohydrate 71 grams, Fat 0 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 57 grams
PEAR RAISIN CHUTNEY
This chutney is a delicious alternative to cranberry sauce and should be served straight from the stove.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Spread pecans on a baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
- In a small saucepan, combine raisins with 2 tablespoons vinegar and 2 tablespoons water. Place over medium-high heat until simmering. Simmer until raisins have plumped, about 5 minutes. Remove from heat, and set aside.
- Melt butter in a skillet over medium heat. Add shallots, and saute until lightly browned and transparent, about 3 minutes. Sprinkle with sugar, and continue to cook until golden brown. Add pears and reserved raisins in their liquid; cook until pears are tender. Add remaining 2 tablespoons balsamic vinegar, and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. Stir in rosemary and reserved toasted pecans. Serve warm.
RAISIN PEAR CHUTNEY
Steps:
- In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency. Ladle into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling water bath. Remove jars to a wire rack to cool completely. Yield: 2 pints. Check out the recipes at: www.havefunbaking.com And also at: www.lovetobakeandcook.blogspot.com
Tips:
- To achieve a chunky texture, avoid overcooking the chutney. It should have a thick consistency, but still retain some texture from the fruit and raisins.
- If you prefer a smoother chutney, blend it using an immersion blender or food processor until you reach your desired consistency.
- Experiment with different types of pears. Different varieties offer unique flavors and textures, so feel free to mix and match to create a personalized chutney.
- Adjust the amount of sugar and spices to your taste preferences. The recipe provided offers a balanced flavor profile, but you can add more or less sugar and spices to suit your palate.
- Store the chutney in sterilized jars or containers. This will help preserve its freshness and flavor for up to a month in the refrigerator or up to a year in the freezer.
Conclusion:
Pear and raisin chutney is a versatile condiment that adds a sweet and tangy flavor to various dishes. With its unique blend of flavors and textures, it complements both sweet and savory dishes, making it a perfect accompaniment to cheese platters, grilled meats, roasted vegetables, or as a glaze for poultry. Its versatility extends to its ability to be enjoyed as a spread, dip, or sauce, making it a delightful addition to any meal. Whether you're a seasoned chutney maker or trying it for the first time, this pear and raisin chutney recipe offers a simple and delicious way to elevate your culinary creations. So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave your taste buds tantalized and your loved ones asking for more.
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