Best 4 Raisin Pear Chutney Recipes
Raisin pear chutney is a delightful condiment that combines the sweetness of pears, the tanginess of raisins, and a blend of spices to create a flavorful accompaniment to a variety of dishes. Whether you're a seasoned chef or a home cook looking to expand your culinary repertoire, this article will guide you through the process of selecting the best recipe for raisin pear chutney. We'll explore different flavor profiles, cooking techniques, and tips for creating a chutney that will tantalize your taste buds and leave you craving more.
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:
- Choose ripe, firm pears for the best flavor and texture.
- Use a variety of raisins to add different flavors and textures to the chutney.
- If you don't have any fresh ginger, you can use 1 teaspoon of ground ginger instead.
- Be sure to cook the chutney until it has thickened and the pears are softened.
- Let the chutney cool completely before serving so that the flavors can develop.
- Store the chutney in a sterilized jar in the refrigerator for up to 2 weeks.
Conclusion:
Raisin pear chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It is also a great way to use up leftover pears. Whether you are looking for a sweet and tangy addition to your charcuterie board or a unique glaze for your chicken or pork, this chutney is sure to please. So next time you have some spare pears, give this recipe a try. You won't be disappointed!
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