Autumn Pear Chutney

Name: Autumn Pear Chutney
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 40 servings
Ingredients: 8 cups peeled, cored, and chopped firm pears; 1 cup chopped onion; 1 cup raisins; 1 1/2 cups packed brown sugar; 1 1/2 cups cider vinegar (5% acidity); 1 tablespoon finely chopped fresh ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 teaspoon salt

40 servings30 min prep45 min cookEasy

♡ Sign in to save Print / Save as PDFPro

The Story Behind It

The Tale of Autumn Pear Chutney

Pear chutney follows the same British colonial-era pattern of applying Indian spicing and preserving techniques to Western orchard fruit, a trend that spread through 19th-century British cookbooks. It became a popular way to use a fall pear harvest alongside warming spices.

Ingredients

Scale:· 40 servings

8 cups peeled, cored, and chopped firm pears
1 cup chopped onion
1 cup raisins
1 1/2 cups packed brown sugar
1 1/2 cups cider vinegar (5% acidity)
1 tablespoon finely chopped fresh ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt

Instructions

1Wash 5 half-pint jars in hot soapy water or the dishwasher, keep hot, and simmer new lids in hot water per manufacturer instructions.
2Combine the chopped pears, onion, raisins, brown sugar, cider vinegar, ginger, cinnamon, cloves, and salt in a large heavy pot.
3Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for 35 to 40 minutes until thickened and glossy and mounding on a spoon without liquid separating out.
4Ladle the hot chutney into hot jars, leaving 1/2 inch of headspace.
5Remove air bubbles, top off to maintain 1/2 inch headspace, wipe rims clean, center lids, and screw bands fingertip-tight.
6Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes from a full rolling boil, adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
7Turn off heat, wait 5 minutes, then remove jars to a towel-lined counter and cool undisturbed for 12 to 24 hours.
8Press lid centers to confirm sealing, remove bands, wipe jars, and label with contents and date.
9Store in a cool, dark place up to 1 year; refrigerate after opening and use within about 3 weeks.
10Do not reduce the vinegar or sugar, since these amounts are what make the chutney safe and shelf-stable.

Want Cook Mode, your own recipe photos, and unlimited calculators?

Get Home Cooking Pro

Comments

Loading comments…