This chutney contains just the right combination of fruitiness and spiciness. I would always recommend that you leave chutney in the pantry for a couple of months before eating it; although this pear chutney is no exception, it does taste remarkably good as soon as it is made.Keep it for a while if you can, otherwise devour and enjoy! It is great with cheese.
MAKES: about 5½ cups
INGREDIENTS:
- 3 pounds pears, peeled, cored, and cut into chunks
- 1 pound onions, peeled and chopped
- Grated rind and juice of 1 lemon
- Grated rind and juice of 1 orange
- 1 scant cup sugar
- 1½ scant cups seedless raisins
- 1¼ cups cider vinegar
- 1 tsp. salt
- 1 tsp. ground ginger
- ½ tsp. cloves
INSTRUCTIONS:
- Place all the ingredients in a stainless steel preserving pan and stir over a gentle heat until all the sugar has dissolved.
- Bring the mixture to a boil, then simmer for approximately 2 hours until the chutney is dark and thick but still juicy, stirring occasionally. The chutney will thicken slightly as it cools.
- Pour the chutney into hot, sterilized jars and seal them tightly.
