Gingered Holiday Chutney

This Gingered Holiday Chutney is a festive celebration of bold flavors, combining the tartness of fresh citrus with the warmth of ginger and spices. Fresh Anjou pears provide a firm texture that holds up well during simmering, while candied ginger adds a delightful crunch and spicy kick. The balance of brown sugar and vinegar creates a glossy, complex syrup that clings beautifully to cheeses, meats, and breads. Its an ideal accompaniment for holiday feasts, adding a sophisticated twist to traditional fare. Easy to make in a single pot, this chutney captures the essence of the season with every spoonful.

Cooking Method: Boiling, Stewing

Cuisine: Indian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 6

Calories: 666.3

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Gingered Holiday Chutney is a festive celebration of bold flavors, combining the tartness of fresh citrus with the warmth of ginger and spices. Fresh Anjou pears provide a firm texture that holds up well during simmering, while candied ginger adds a delightful crunch and spicy kick. The balance of brown sugar and vinegar creates a glossy, complex syrup that clings beautifully to cheeses, meats, and breads. Its an ideal accompaniment for holiday feasts, adding a sophisticated twist to traditional fare. Easy to make in a single pot, this chutney captures the essence of the season with every spoonful.

Ingredients

2 cup Brown sugar
1 cup Chopped onion
3/4 cup Vinegar
1 lb Anjou pears, pared, cored and coarsely chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Cinnamon
1/4 teaspoon Ground red pepper
1 tablespoon Chopped candied ginger
1 whole Lime
1 whole Lemon
1 cup Light raisins
1/2 cup Chopped green pepper
1/2 cup Chopped sweet red pepper

Directions

1
In a large saucepan, combine the brown sugar, vinegar, salt, cinnamon, and ground red pepper.
2
Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
3
Reduce heat to low and simmer, uncovered, for 10 minutes to create a syrup.
4
While the syrup simmers, finely shred the peel from the lime and lemon.
5
Squeeze the juice from the lime and lemon into a large mixing bowl.
6
Add the citrus peel, juices, chopped pears, green pepper, red pepper, onion, and candied ginger to the bowl.
7
Gently fold in the raisins.
8
Pour the fruit and vegetable mixture into the hot syrup in the saucepan.
9
Heat to a boil, then reduce heat to low.
10
Simmer, uncovered, for about 1 hour, stirring occasionally, until the chutney is thick and the pears are tender.
11
Ladle the hot chutney immediately into clean, hot pint jars, leaving a 1/4 inch headspace.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 666.3kcal

% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 2554.7mg107%
Total Carbohydrate 168.2g57%
Dietary Fiber 16.8g68%
Sugars 121.7g
Protein 9.4g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store the jars in the refrigerator. The chutney will keep for several weeks due to the high vinegar and sugar content.

Ingredient Tip: Fresh Anjou pears are recommended as they hold their shape well during cooking. Ensure they are pared, cored, and coarsely chopped before adding.

Variations: Adjust the amount of ground red pepper if you prefer a milder or spicier heat level.

Keywords: chutney, ginger, holiday, pear, raisins, onion, citrus, spicy, sweet, condiment, preserved, vegan, simmered, festive, cheese pairing, roast accompaniment

Read it online: https://www.chefs-mate.com/recipe/gingered-holiday-chutney/