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.
Let's cook with our recipes!
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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