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Pear-Ginger Chutney

Pear-Ginger Chutney recipe image
This Indian sauce features Lemon, Sugar, Cider vinegar; (5% acidity, Chopped onion, Dried currants. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 744.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Indian sauce features Lemon, Sugar, Cider vinegar; (5% acidity, Chopped onion, Dried currants. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 small Lemon
  • 1 1/2 cup Sugar
  • 1 1/2 cup Cider vinegar; (5% acidity)
  • 1/2 cup Chopped onion
  • 1/2 cup Dried currants
  • 1 cloves Garlic; minced or pressed
  • 3 tablespoon Fresh ginger; minced
  • 1/2 teaspoon Ground allspice
  • 5 pound Pears; * see note
Directions
  1. 1
    large) firm, ripe Barlett pears, peeled, cored and
  2. 2
    cut into chu Rinse unpeeled lemon, then thinly
  3. 3
    slice ; discard seeds.
  4. 4
    Place lemon slices in heavy-bottomed 8 to 10 quart stainless steel or unchipped enamel pan and
  5. 5
    mix sugar, vinegar, onion, currants, garlic, ginger, and allspice.
  6. 6
    Brin to a boil over medium-high heat, stirring occasionally.
  7. 7
    heat to medium low and
  8. 8
    simmer , uncovered stirring often, until a thin syrup forms (about 15 minutes).
  9. 9
    Add pears; continue to
  10. 10
    cook , uncovered, stirring occasionally, until chutney is thickened (about 1-1/4 hours).
  11. 11
    Ladle hot chutney into prepared, hot pint jars leaving 1/2 inch headspace.
  12. 12
    Gently run a narrow nonmetallic spatula between chutney and jar sides to release air bubbles.
  13. 13
    Wipe rims and threads clean; top with hot lids, then firmly screw on bands.
  14. 14
    Process in boiling water canner for 15 minutes.
  15. 15
    Or omit processing and ladle into jars or refrigerator containers, leaving 1/2 inch headspace; apply lids.
  16. 16
    Let cool, then refrigerate.
  17. 17
    Storage time.
  18. 18
    Processed: up to 1 year.
  19. 19
    Unprocessed: up to 3 weeks in refrigerator

Nutrition Facts

Servings 1

Amount Per Serving
Calories 744.5kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 15.2mg1%
Total Carbohydrate 188.8g63%
Dietary Fiber 19.3g78%
Sugars 147.8g
Protein 4.5g9%

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

Keywords: acidity, allspice, boiling, chopped, chutney, cider, currants, dried, fresh, garlic, ginger, ground, indian, lemon, minced, note, onion, pearginger, pears, pressed
Read it online: https://www.chefs-mate.com/recipe/pear-ginger-chutney/